This cheese sauce recipe uses Cheddar cheese in addition to the traditional white sauce that your mother undoubtedly taught you to make. It undoubtedly aids in getting kids to eat their vegetables.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 ½ cups shredded Cheddar cheese
- 1 pinch salt and freshly ground black pepper
Instructions
- Melt butter in a saucepan over medium heat; add flour and whisk continuously until mixture turns golden and forms a smooth paste. Add milk and stir with a wooden spoon until mixture thickens, about 3 to 5 minutes.
- Add Cheddar cheese and stir until cheese is melted, about 2 to 3 minutes more. Season with salt and pepper.
- Try serving this over
- .
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 9 g |
| Sodium | 245 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Used Mexican 4 cheese. It tasted great!
Very simple and flavorful. I stir in about 1/8 tsp dry mustard to the roux and allow it a little time before adding the milk.
Too thick. Needs more milk than called for. Try 1.5 cups.
followed it to the letter, turned out very thick. was still good.
I added different cheeses and used 1/4 cup of ranch and 1tsp nature’s seasoning to kick things up. Poured it over pasta and steamed broccoli and…YUM! YUM! YUM!
It’s just simply made yumminess
I have made this a couple of times, and it is delicious!!!
No flavor.
Delicious tastes amazing thank you so much.
Excellent recipe, used white pepper
Amazing texture and taste. I added half small raw union, as l love onion whenever allowed in a recipe.
Reminds me of the sauce my mom used to make. I think this was a bit thicker than hers. I added just a few twists of the salt shaker to this as I’d used salted butter and didn’t want it to be too salty. In the end, it need a little more salt at the table. Great recipe. Thanks for sharing!
Perfect! Thank you
Everyone loved this dish, especially my kids!
This is so easy. I par boil the vegetables (cauli, broccoli, carrots) first then drain. I use the vegetable water in the sauce instead of milk and it works just as well. Some chopped chives or spring onions included with the veggies give a bit of a kick. An excellent accompaniment to any meat and leftovers are also good on toast or in an omelette.
I cooked two 16 oz boxes of ziti noodles and set aside. I steamed two cut up heads of broccoli slightly and set aside. I did the recipe for 12 servings and just added 1/2 cup extra milk and salt, garlic powder and black pepper to taste. I grated extra sharp cheddar cheese. When sauce was done I poured it over broccoli and noodles and mixed it in. Delicious.
Made as is and it’s delicious
Easy to make. Tasty as well as smooth sauce. Using it with baked potatoes and steamed broccoli topped with cheese sauce
Easy to make. Tastes great!!!
was very bland and thick – paste like. followed the directions. will not make again
I make this sauce all the time, i use white pepper rather then black, and use the shelf cheddar cheese not refrigerated (in aus its kraft or dairylea) sauce never splits, just have to make sure you leep stiring after youve put the cheese in