Skip to main content New<> this month
Get the Allrecipes magazine

Glen's Cheese Sauce

Rated as 4.21 out of 5 Stars
0

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

Ingredients

25 m servings 79
Original recipe yields 16 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. Stir in Swiss and Cheddar cheeses. Cook, stirring constantly, until melted and well blended.

Nutrition Facts


Per Serving: 79 calories; 5.5 4 3.1 17 120 Full nutrition

Explore more

Reviews

Read all reviews 74
  1. 94 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

I didn't have sherry, so i used a dry white wine. It was too winey tasting. I would omit the alchohol next time.

Most helpful
Most positive
Least positive
Newest

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 ...

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 ...

Really good versatile sauce - good on vegetables, pasta, over eggs, as fondue, it'll do your taxes...

I halved this, and only used cheddar cheese (medium) as it was all I had. Very nice, mellow cheese sauce. Will definitely make again.

I didn't have sherry, so i used a dry white wine. It was too winey tasting. I would omit the alchohol next time.

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!

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, t...

Needed to double cheese and add more seasonings

This recipe is well done, with a more "gourmet" flavor than the typical cheese sauce. The mustard, and particularly the Swiss cheese and sherry (I used dry sherry, not cooking sherry) all contr...