- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 cups 2% milk
- 2 cups (8 ounces) shredded white cheddar cheese
- 4 ounces fresh goat cheese, crumbled
- In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in cheeses. Yield: 3 cups.
Originally published as White Cheddar Cheese Sauce in Taste of Home June/July 2012, p38
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for White Cheddar Cheese Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Nov. 10, 2013
"A nice, smooth sauce, but bit bland. I used it as a base for Chili Cheese Sauce!"