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My review
Glen's Cheese Sauce
GLEN JORDAN
"An old recipe that is good on any veggies. You may adjust mixture of Swiss and Cheddar to your taste."
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Ingredients
25 m servings 79 calsOriginal recipe yields 16 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 79 calories; 5.5 g fat; 4 g carbohydrates; 3.1 g protein; 17 mg cholesterol; 120 mg sodium. Full nutrition
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Read all reviews 7494 Ratings
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Most helpful positive review
1/27/2008
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 ...
Most helpful critical review
3/8/2011
I didn't have sherry, so i used a dry white wine. It was too winey tasting. I would omit the alchohol next time.
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1/27/2008
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 ...
6/29/2008
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 ...
4/22/2009
Really good versatile sauce - good on vegetables, pasta, over eggs, as fondue, it'll do your taxes...
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.
3/8/2011
I didn't have sherry, so i used a dry white wine. It was too winey tasting. I would omit the alchohol next time.
8/21/2007
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!
3/5/2012
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, t...
6/10/2012
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...