I doubled the recipe for 1 pound elbow mac. I also increased The milk by I cup and added 2 cups of water to cook uncooked Macaroni. Add sauce to uncooked mac. Stir up good. Sprikle a tsp of salt And stir. Pour mix into 9x13 dish. Bake at preheat 375 F for 45 minutes. Let stand 10 minutes Everyone went for 2nds

I used wheat flour extra milk and cheese and poured it over a box of cooked pasta with cooked ground beef, onions and garlic then topped that with more shredded cheese and baked until the top was brown and crunchy and it was awesome!

Great super basic recipe. I subbed margarine and whole wheat flour, and upped the cheese level a bit. Worked fine :)

A very good basic sauce, but a little light on flavor for me. I ended up using twice the amount of cheese. I think it would be easy to add flavor while the roux thickens.

This is a good basic cheese sauce recipe. My son, budding chef in a high school cooking program, was doing his assignment on poaching eggs and he made them with cheese sauce over sausage and toast. It was a nice addition... we are already talking about what we can do with it in other dishes, what other types of cheeses and herbs to blend in for different flavors. I'm looking forward to trying it in a pasta & broccoli dish. I have to be honest and say it's not going to blow away guests if served at parties, but when you're in the mood for a cheezy treat once in a while on a week night and don't want a major fuss, it's much better than reaching for the processed cheese stuff.

Just made this cheese sauce and it was so good! Followed the recipe exactly, except I didn't have cheddar cheese so I used shredded colby jack, and I also added just a little bit of chili powder, about a half tablespoon or so. Will definetly be making this again! :)

I made this Sauce I liked it very Much, I didn't have any Smoked Cheddar so I added a Teaspoon of Liquid Smoke all I can say is very Nice Suttle Chesse Sauce Mmmm

I used lard as I didn't have any butter, but it gave it a nice moreish bite, so dunno if I should rate / comment! The texture is good - nice consistency. I ate mine with spaghetti, veg and 2 hard boiled eggs and it did the job, perfectly! So when you are stuck for something to eat and need a sauce to tie the ingredients you have together then this works well, although I halved the quantities for just one cup of sauce... and still had some left over from my meal!

You will need to add Onion Powder gives it great taste :]

I have been looking for a good cheddar sauce recipe for some time. My apologies to the chef, but I just made this sauce and I must say, I am really glad my girlfriend had a jar of Cheezwiz in the fridge. This sauce had very little flavor, and what flavor it had was very bizarre -- it wasn't bad, it just wasn't good. Tried to fix it up, but didn't work. I guess my search continues. Sorry -- I am really surprised at the reviews.

This is a great basic cheese recipe and so easy to make with ingredients in any pantry. I change up the cheeses or mix them up for different dishes. The latest one I used this on was egg noodles, browned hamburger and left over homemade split pea soup. All combined with garlic cheddar Tillamook cheese sauce and baked for 30 minutes. I made lots of sauce for later and for adding to the casserole. Absolutely delicious.

I made this sauce and threw it over brown rice figoli pasta..It was good..I did have to add cornstarch and I added 2 cups of cheese..It was a little bland..I think next time I will add a stronger cheese..overall my kids liked it and I feel better about feeding them this dish than the box macaroni and cheese..

Instead of a review I thought I might share some tips I've picked up over the years for making a silky smooth cheese sauce. The number one problem with most cheese sauces is a grainy texture. This happens when high heat causes proteins in the cheese to bundle together into small tight clumps. You can avoid this by avoiding direct heat. Instead of melting the cheese inside the white sauce (ie. inside the sauce pan), melt the cheese with a little bit of milk inside a double boiler before incorporating it into the sauce pan. Sprinkling the cheese with tablespoon of lemon/lime juice or adding a tablespoon of acidic white wine (Dry Sherry, Dry Vermouth, Dry Riesling, etc) will prevent the cheese from becoming stringy and further help with the denaturation (ie. break down) of the proteins. Stir constantly over medium-low heat, and never ever bring the sauce to a boil. Follow these simple steps and you will be rewarded with the silkiest smoothiest cheese sauce the likes of which you have only seen in classy restaurants. The non-classy ones of course all use processed cheese... but that's cheating... and it doesn't taste as good.

This is a pretty basic sauce that we have made many times before. Usually we use a stronger cheddar. Mild tends to produce a bland and tasteless sauce. Strong cheddar produces the best results, also, we tend to use more cheese than recommended. Basically tasting the sauce once and a while and adding to it until it becomes tasty. I cannot think of the other modifications i have made to this recipe, but

After reading the other reviews that said this sauce was runny, I substituted 1 cup of sour cream and only did a 1/4 of milk. The end result was very yummy. I will proabably make this again.

I think this is a great recipe for a cheese sauce! It can go with everything. The only thing i would say is to add more cheese!! i think it is lacking a good cheesy taste.

I used 3 T of butter and flour, and then added a cup and a half of milk, and shredded cheese, then four kraft singles, my 2 year old loves it!!!

I found this recipe easy to follow with great results.. a tasty thick creamy cheddar cheese sauce.....10/10

This sauce would not thicken for the life of me. I finally had to put some cornstarch in it. The result was a watery tasteless sauce.

I found this recipe very easy to follow. I made it with mild cheddar cheese and it was so good with steamed brocolli. As long as you follow the directions for adding the flour to the butter it thickens quite well. Thank you for sharing the recipe.

this is really good for mac and cheese :) but it takes way longer than 10 minutes to cook. and to the previous reviewer, whole wheat flour makes everything taste bland, and even with white flour, you can always add a little something something of your own. it is afterall, a fairly basic recipe.

I guess I was looking for something...tastier ? And maybe I shouldn't have used whole wheat flour?? But at the end, it was flavorless so I added more salt and more cheese...but it just wasn't something I enjoyed.

This is beautifully smooth and creamy. When making this mix we only used 1 cup of milk and tasty cheese instead of chedder. We used this sauce in our Lasagne.

This is a very basic cheese sauce which, of course is good but can be better with a very little extra trouble. A classic Bechamel or white sauce involves heating the milk with onion, bay leaf, parsley and sometimes a blade of mace or some grated nutmeg before straining and blending with the roux of butter and flour. This adds so much class to the sauce for so little extra trouble that I see no reason for not doing it (an extra 10 minutes in preparation, perhaps?) The better the cheese, the better the sauce, of course. Most hard cheeses (that can be grated or shredded) work well. Mozzarella tends to make the sauce rather too 'stringy', however. Gruyere is, I believe, the accepted cheese though any mild, sweet cheese works as well. A mixture of cheeses is always worth trying.

Was cooking dinner for my wife and decided to do a cheese sauce with caulifloer,to go with salmon. How easy it was to make using this simple recipe,as i am a complete novice when it comes to cooking.Must say my wife was very impressed!!!

My daughter requested mac & cheese, I had all the ingredients in the house, and voila! Quick, simple, healthy...sorry ""blue box"", there's a new kid in town-homemade, with love!

Overall a good recipe, but cooking over low and stirring constantly never produces a thickened sauce. So, just stir over medium low until steaming and cheese.

This reminded me of my whole family eating supeer together during the week! I added a touch more salt but it was just the way I remembered eating it as a kid!

I was looking for a simple cheese sauce recipe like my mother used to make, when preparing dinner for family this evening. I was extremely pleased with how this sauce turned out, though I added a touch of cornstarch to thicken better, and a tad more cheese. Delicious over steamed broccoli, cauliflower and a bed of rice! Makes a good batch, probably enough for veggies and rice for a family of 4-6.

As I did not have a box of mac & cheese, I made this as a quick sauce for elbow macaroni. It was done by the time the noodles were done and was delicious (kids loved it too). The simplicity of ingredients and instructions along with the great results will make this a sure repeat!

This is a great base for a sauce. Would be great for any cheese sauce for potatoes or mac and cheese. Just season to your liking.