Happy Friday! This recipe dates back to the early1970’s when my mother made the Thanksgiving Day vegetables of broccoli and cauliflower. She would pour this sauce over the top of these two cruciferous vegetables to get us to eat them. After my mother made this sauce for the first time, I thought these two vegetables were now yummy! That was a big deal coming from a young teenager!

I adopted this recipe recently for those Stuffed Baked Potatoes I made earlier in the week.

Cheddar Cheese Sauce

        Serves 8


Pot, measuring cup, wire whisk

Chef’s Knife

Cutting Board


3 – 4 Tablespoons Flour (Wondra Brand) if using All-purpose 2 to 3 tablespoons

2 cups whole Milk

Sharp Cheddar Cheese (Kraft or Sargento) (16 oz. package)

½ tsp White Pepper

(Add 8 to 16 ounces more cheese when using sauce for Stuffed Baked Potatoes)


Whisk the flour into 2 cup of cold milk.  Heat milk and flour mixture in a heavy saucepan over medium heat while continuing to stir.  When sauce begins to thicken, slowly add in the cheese by the handful. Continue stirring over medium- low heat constantly until cheese is incorporated. When all the cheese has been incorporated and hot. Remove from heat and serve over steamed vegetables. Sauce may break (separate) upon reheating or overheating.

NOTES: Try this sauce over the steamed broccoli or cauliflower. DON’T use nonfat cheese or your sauce will bit gritty, also high heat will “break” the sauce. 

If a sauce breaks, one remedy to fixing it is by adding a few teaspoons of its base liquid. In this case, add some cold milk to your broken sauce and try whisking it in.

Enjoy life, stay healthy, and have a great weekend!

The Drunken Chef (Russ)


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