Reviewed: Feb. 11, 2013

So this recipe is great if you don't have the ingredients around to make other cheese sauces. While bland and a bit different texture I added some chicken broth and also some medium pecante sauce and it beautified the sauce! I also used cheddar cheese mozzarella and some pepper jack cheese. Also some seasonings but if you just add stuff you like and keep tampering with it this sauce can be really yummy. It's a great base for a delicious sauce

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Reviewer:

af1326

Reviewed: Nov. 12, 2012

I made this tonight with cheddar cheese and it was great! It was a bit grainym but I'm sure that was my fault. Will be using this again.

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Reviewer:

judi

Reviewed: Jul. 29, 2012

My family love it and rate it waaaaay better than any canned or jarred nacho cheese sauce. Instead of pepperjack cheese, I use whatever aged cheese I have on hand (usually cheddar or cheddar/monterey jack blend) and add one 5 - 7oz can of mild, diced, green chiles to give it that great, authentic, slightly spicy, nacho taste. This is a great base recipe for any cheese sauce. There is room for some leeway in the recipe and is pretty hard to mess up so besides ease and taste, flexibility earns this recipe 5 stars. Thank you!

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Reviewer:

downtoearthcooking

Cooking Level: Intermediate

Home Town: Deer Park, Texas, USA

Living In: Hollister, California, USA

Reviewed: Jun. 25, 2012

This is great! My daughter loved it as did my husband and I. We substituted cheddar for the pepperjack.

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Reviewer:

bctabby

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

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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9 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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10 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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2 users found this review helpful