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Cheese Sauce for Veggies


  • 2 cups 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


  • 1. 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.

Nutrition Facts

2 tablespoons: 91 calories, 7g fat (5g saturated fat), 26mg cholesterol, 131mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 5g protein.


Average Rating: 5
  • MPerfection
    Aug 6, 2010

    easy recipe...pretty dang good too. I'll totally use this again.

  • grannygourmet
    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.

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