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7Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. butter
- 2 Tbsp. flour
- 2 cloves garlic (smashed and minced)
- 2 cups milk
- 16 oz. sharp cheddar cheese (grated)
- salt
- pepper
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Reviews(5)
Keg1 3 years ago
My cheese sauce was not only easy, but it came out perfect. I did season to taste with salt and pepper as directed and added the cheese sauce to my cooked macaroni. I made macaroni & cheese with the bread crumb, grated Parmesan cheese and Colby Jack cheese and placed in the oven until bubbly and golden brown. TX
Abigail Lane 3 years ago
Used extra sharp cheddar cheese from tilammook. Read the comments and took OFF heat before stirring in cheese: not grainy at all!! So perfect!
Crystal Foss 4 years ago
I took away a star because it says to cook while adding cheese on low heat but you should remove from heat while adding cheese. If cheese gets to a point where it’s not melting tap it down on the still warm burner but do not turn on, that’s how you get a grainy texture.
I took another star away because this recipe is so thick! I only added half the cheese before it started to really thicken like velveeta texture.
Normally I’d make an Alfredo but didn’t have the right cheeses so I used this recipe: added some paprika, doubled the garlic and would have doubled the milk had I known it’d be thick.
Needless to say this worked in a pinch but I’ll definitely change up more next time. I wanted to add goat cheese but again because it got too thick I didn’t want to possibly ruin my goat cheese or the sauce.
Warren Gates 5 years ago
Was a little grainy but very good. I used extra sharp white cheddar that was aged for two years. The sauce was rich.