Glen's Cheese Sauce

Rating: 4.22 stars
95 Ratings
  • 5 star values: 50
  • 4 star values: 28
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 5

An old recipe that is good on any veggies. You may adjust mixture of Swiss and Cheddar to your taste.

By GLEN JORDAN

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a medium saucepan over low heat. Stir in flour, paprika, mustard, pepper and salt. Pour in milk and sherry; cook, stirring constantly, until thickened.

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  • Stir in Swiss and Cheddar cheeses. Cook, stirring constantly, until melted and well blended.

Nutrition Facts

Per Serving:
80 calories; protein 3.1g; carbohydrates 4g; fat 5.5g; cholesterol 16.6mg; sodium 119.9mg. Full Nutrition
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Reviews (75)

Read More Reviews

Most helpful positive review

Kelsey
Rating: 5 stars
01/27/2008
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!! Read More
Helpful
(54)

Most helpful critical review

Gingerbreadgirlz
Rating: 3 stars
03/09/2011
I didn't have sherry so i used a dry white wine. It was too winey tasting. I would omit the alchohol next time. Read More
Helpful
(9)
95 Ratings
  • 5 star values: 50
  • 4 star values: 28
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
Kelsey
Rating: 5 stars
01/27/2008
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!! Read More
Helpful
(54)
CookBee
Rating: 5 stars
06/29/2008
Loved this recipe!!! I found it to be very easy and not time consuming at all. Although first time trying I admit that I tweeked it a bit by adding a 1/3 cup more of sherry 1 1/2 cup milk 1/4 cup parmesan cheese and 2 cups Kraft finely shredded sharp cheddar cheese. Once butter is melted on low heat I found that by turning the heat up to med./low you must stir and watch carefully after adding the initial ingredients and before adding cheeses as the mixture will lump up terribly. Should this happen don't dump and start over simply stir a bit vigorously mashing out any lumps that have formed for about 5 min. once mixture is smooth again you can begin to add your cheeses and lower the heat some and continue to stir. I found that if you add too much cheese such as the cheddar it may be a bit too much taste wise but adding some extra milk not too much will get it just right. Poured it over some steamed broccoli and it was simply "DELISH"...Thanks So Much Glen. Can't wait to try it again!!! Read More
Helpful
(29)
DILUTEIT
Rating: 5 stars
04/23/2009
Really good versatile sauce - good on vegetables pasta over eggs as fondue it'll do your taxes... Read More
Helpful
(27)
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LuvsTo Bake
Rating: 4 stars
10/17/2004
I halved this and only used cheddar cheese (medium) as it was all I had. Very nice mellow cheese sauce. Will definitely make again. Read More
Helpful
(17)
Gingerbreadgirlz
Rating: 3 stars
03/09/2011
I didn't have sherry so i used a dry white wine. It was too winey tasting. I would omit the alchohol next time. Read More
Helpful
(9)
Kimberly Kotz Walls
Rating: 4 stars
08/21/2007
I followed the advice of Lady Jaypee and doubled the cheese. I also added a splash of Worchestershire sauce. I omitted the salt. Nice sauce for my broccoli. Thanks Glen! Read More
Helpful
(9)
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Baking Nana
Allstar
Rating: 4 stars
03/05/2012
This is a pretty good recipe - the instructions on making the roux / white sauce are sorely lacking. Melt the butter in a heavy saucepan over medium heat. Stir in flour & spices until smooth then continue to cook and stir until lightly browned about 10 minutes. Gradually stir in the milk / sherry so that no lumps form and then simmer until thick stirring the whole time. Read More
Helpful
(8)
DEARSTARLA
Rating: 3 stars
04/07/2011
Needed to double cheese and add more seasonings Read More
Helpful
(7)
Susan S.
Rating: 5 stars
03/15/2011
This was very good I left the salt out as another reviewer suggest - next time I will definately add the salt. Read More
Helpful
(6)
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