Reviewed: Dec. 25, 2002

I served this over steamed broccoli and cauliflower. It had a wonderfully delicate flavor that set the vegetables off perfectly. My husband decreed that from now on, we shall have broccoli and cauliflower served no other way!

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PADRAIGIN

Reviewed: Feb. 21, 2004

We had this on brocolli. It was wonderful!

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APRILLE15715

Reviewed: Feb. 26, 2005

I made only 4 servings and used on cheddar cheese and it was still very good!

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FSUBABE30

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Reviewed: Aug. 29, 2005

This is delicious, easy to make, and easy to spice up with some red pepp er flakes, tabasco sauce or what ever else suits your fancy.

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Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Oct. 7, 2006

I have been looking for a cheese sauce for broccoli and cauliflower and I have found it. This was a great sauce. It would be great on any vegetables. My husband liked it. I cut the recipe in half and substituted red wine for sherry. It's a keeper.

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Reviewer:

wlharley

Reviewed: Nov. 18, 2007

Wow, this cheese sauce was great! I did add some more salt, and I didn't have any sherry so I used white wine. IT WAS GREAT! We poured it all over our broccoli and spaghetti!YUMMY!

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Reviewer:

Michaela.K9

Cooking Level: Expert

Living In: Saint Augustine, Florida, USA

Reviewed: Dec. 16, 2007

I really love this sauce, especially for broccoli and cheese baked potatoes. I've also used it to make mac & cheese, or added some hot sauce to make a tortilla dip. Wonderful! My only real change is I do usually add twice as much cheese as what it calls for.

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CERAWALLACE

Cooking Level: Expert

Home Town: Chambersburg, Pennsylvania, USA

Living In: Northfield, Minnesota, USA

Reviewed: Dec. 24, 2007

I just tried this on top of a breakfast egg bake in place of cheddaer and it was delicious. I will also try the fondue suggestion.

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Reviewer:

kbraunwarth

Reviewed: Jan. 27, 2008

This is a really easy recipe to make macaroni and cheese! I made a few changes, though. I left out the mustard powder, Swiss cheese, and sherry. I also added a lot of cheddar cheese (1 cup mild or 3/4 cup sharp.) I have made this many times (at least 5) for easy macoroni and cheese. Thanks for the great recipe!!

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Reviewer:

Kelsey

Cooking Level: Intermediate

Living In: Saginaw, Michigan, USA

Reviewed: May 3, 2008

This was tasty! I'm usually not good at sauces that need to thicken, but this was easy! I used more cheddar than swiss, and did not add paprika since I did not have any on hand.

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