| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pound green beans, trimmed
- Pinch salt
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- Pinch ground black pepper
- Pinch cayenne
- 1 cup shredded Cheddar cheese
- 4 ounces cream cheese, softened
Instructions
- Bring 1/4 cup water just to a boil in a large saute pan over medium heat. Add the green beans and salt, cover and cook for 2 minutes. Uncover, raise the heat to high and cook until the water has evaporated, about 1 minute. Stir in 1 tablespoon of the butter and continue cooking until the beans are crisp-tender, 1 to 2 minutes. Remove from the heat.
- Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until golden, about 2 minutes. Whisk in the milk, garlic powder, dry mustard, black pepper and cayenne and cook, whisking continuously, until thickened, about 2 minutes. Stir in the cheddar cheese and cream cheese and heat until melted. Pour the cheese sauce over the green beans, or serve on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 427 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 14 g |
| Cholesterol | 100 mg |
| Sodium | 370 mg |
| Serving Size | 1 of 4 servings |
| Calories | 427 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 14 g |
| Cholesterol | 100 mg |
| Sodium | 370 mg |
Reviews
Fabulous! I added extra cayenne because we like things spicy in the south!
I made this cheese sauce with swiss and used it on Chicken Cordon Bleu. It was wonderful. Thank you Trisha 😉
Loved this recipe! I just made the sauce like others and it turned out great. I used a teaspoon of dijon mustard instead of the dried and some garlic cloves which I threw in with the milk. I too did not have the cream cheese softened so I just heated the sauce until it all melted together.
was pretty good. The cream cheese cheese sauce was a bit different. Tasted like cream cheese. I don’t know how I feel about that. The family wasn’t a big fan of the sauce. I would use this sauce on a potato. I think it would work well. Maybe lessening the cream cheese amount and increasing the cheddar cheese would make it better on vegetables. The cream cheese did give the sauce a nice texture. 3 1/2 stars.
Excellent. This came out way better than I imagined. Easy and great tasting. You will get lumps if you don’t let the cream cheese softened.
This came out a little clumpy. I added more milk to thin it out a little, but it didn’t work.
This is a review for the sauce only because I didn’t make the green beans. I just needed some cheese sauce for some vegetables. I am still rating this 5 stars because the sauce was yummy. I forgot to soften the cream cheese, which caused small clumps in the sauce itself, but that didn’t matter at all. It was still good. Next time I’ll probably use extra-sharp cheddar for more cheddar flavor.
I definitely recommend.
Fabulous retro recipe. If you serve on the side it gets too thick to pour. I recommend stirring the sauce into the hot beans instead. I made this recipe without the garlic, mustard and cayenne. Oops I forgot. I’m so used to the kids liking everything bland. I’ll add the spices next time and see if they like it better.
Loved them and more important hubby loved them. He now wants the cheese sauce on everything. We did add a little extra seasoning but not much. This will be a staple in our home.