Reviewed: Oct. 20, 2011

My son gives it 10 stars! He literally licked the bowl! I added a can of chopped green chilies and about 1 TBSP of cumin when adding the cheese to melt. I got huge hugs for this one. THANKS FOR SHARING!

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Reviewer:

happybaker

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Reviewed: Apr. 14, 2011

I used this as a topping for enchiladas. I used Colby Jack cheese instead of Pepper Jack because it's what I had on hand. It turned out perfectly! Everyone wanted more! Thank you for a great recipe that I can easily create for Mexican night.

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Reviewer:

CrystalBay

Cooking Level: Expert

Home Town: El Dorado Springs, Missouri, USA

Reviewed: Mar. 27, 2011

I used Cheddar cheese instead of the pepperjack. This turned out smooth and creamy! Depending on your tastes, it may need a little salt, but it is good as-is to me! Thanks!

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5 users found this review helpful

Reviewer:

davialyn

Cooking Level: Intermediate

Home Town: Elcho, Wisconsin, USA

Living In: White Bear Lake, Minnesota, USA

Reviewed: Oct. 29, 2010

This is OK but if you go to a store that sells to the public restaurant foods and get Land o Lakes white melting cheese in a big block and melt it over a double broiler with you adding milk til you get to the restaurant consistency you want you will be very happy.You can add chopped halapino's for extra kick but the restaurants if they make there's from scratch use that brand of cheese.

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6 users found this review helpful

Reviewer:

Ann`

Cooking Level: Expert

Reviewed: Sep. 21, 2010

After reading reviews saying the sauce tasted too starchy, I was a bit worried. My cheese selection at the market was a bit limited, so I ended up using 2 cups of prepackaged pepper jack, and a cup of fresh mozzarella. My sauce still tasted starchy, and I'm competent when making a roux. Next time I think I'll try using bacon drippings instead of butter to hopefully give the sauce a bit more taste, and maybe arrowroot since the cheese and milk will ensure the sauce maintains the color expected, and the arrowroot won't add any flavor.

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Reviewer:

TruthKid

Cooking Level: Intermediate

Home Town: Amherst, New Hampshire, USA

Living In: Napoli, Campania, Italy

Reviewed: Aug. 6, 2010

This sauce was a bit bland but it seems like it has potential. We will thicken for a longer period of time next time and add some jalapeno peppers. Looking forward to the next attempt!

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Reviewer:

Lisa

Reviewed: Jul. 17, 2010

I've been making this for years. My family loves it. I don't really measure anything, just make a white sauce and add the cheese. Like gravey, it can be a chanllenge to master this. I never tried it until I got the gravey down to a science. If the white sauce doesn't look right, throw it out before you add the cheese. You can always start over.

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Reviewer:

Stacey

Home Town: Fountain, Florida, USA

Reviewed: Jun. 15, 2010

It a good and inexpensive recipe but what is missing is the asiago cheese and cumin. I found that cheese in the refrigerated section by the cream cheese at Wal-Mart. I think adding those to this will make it exceptional.

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6 users found this review helpful

Reviewer:

Peggy

Cooking Level: Intermediate

Reviewed: May 16, 2010

Not sure what happened with mine, but it was tad lumpy. I put leftovers in the fridge, reheated it the following day, and it actually tasted BETTER and was more of a dip than something to pour over chips. I'd use this recipe again.

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Reviewer:

Bethany

Cooking Level: Intermediate

Home Town: Sumter, South Carolina, USA

Living In: Warrenton, Virginia, USA

Reviewed: Feb. 4, 2010

I have been trying to make cheese sauce like you get when you go out. I have tried a few recipes and am just not getting it. Maybe it's me or maybe it is the cheese I am using. I don't know. I will just have to keep trying.

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