- 2 cups (8 ounces) shredded cheddar cheese
- 3/4 cup plus 2 tablespoons evaporated milk
- 3/4 teaspoon ground mustard
- 1/2 teaspoon dried marjoram
- Dash to 1/8 teaspoon curry powder
- In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted. Serve warm over broccoli or other cooked vegetables. Yield: 1-1/2 cups.
Originally published as Cheese Sauce for Veggies in Taste of Home February/March 2003, p55
Reviews for Cheese Sauce for Veggies
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Reviewed Aug. 6, 2010
"easy recipe...pretty dang good too. I'll totally use this again."
Reviewed Jun. 2, 2008
"This is a tasty sauce which really adds zip to a wide variety of vegetables. I did think it was a little thin and will try to thicken it up a little next time."