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