- 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.
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Reviewed Nov. 10, 2013
A nice, smooth sauce, but bit bland. I used it as a base for Chili Cheese Sauce!