Up until her passing in 1966, my grandma resided with us. Her favorite recipe—and mine, too!—is this one. Right out of the oven, it tastes oooohhh so wonderful.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups shredded Cheddar cheese
- 1 tablespoon all-purpose flour
- ¼ cup heavy cream
- 4 slices bacon
- 2 cups mayonnaise
- 1 ½ cups milk
Instructions
- In a medium saucepan over low heat, whisk together the cheese, flour and cream until melted and sauce-like. Remove from heat and cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, whisk together cooled cheese sauce, bacon, mayonnaise and milk until evenly blended. Serve over fresh salads.
Reviews
Sal dose no have an editing software so he turns to salads making him tonight’s big loser.
I cut the recipe in half. I used shredded cheddar and colby jack cheese. The “cheese sauce” turned into a big clump and I had to add more cream (half and half) to make it anywhere near sauce like. Then when it cooled it was nearly solid. I added the bacon, milk and mayonnaise and used my immersion blender to blend it together. There are still lumps of cheese sauce visible. I am not fond of this kind of salad dressing but my husband is so he’ll be eating it. We’ll see what he thinks of it.
This was okay as a salad dressing but awesome as a dip for buffalo wings! Be warned, though, that it makes LOTS of salad dressing. I will definitely cut the recipe in half when I make it again.
I’m sorry, I did not like this dressing at all. It made a huge amount and we just ended up throwing it all out. I won’t be making this again.
My boyfriend and I really thought that this dressing was bland. I made it with potato soup that had cheese and bacon in it expecting to have a cheese and bacon themed night, but this just tasted like mayonase.