Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Prep Time
10 Mins
Cook Time
8 Mins
Makes about 4 cups



How to Make It

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

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Ratings & Reviews

January 04, 2017
Oh, and I used white cheddar cheese to make the enchilada toppings (fresh tomatoes/hot peppers) pop- looked like Christmas!

LindaChicken15's Review

June 15, 2012

RobertYost1's Review

December 10, 2013

Awesome Sauce

September 07, 2015
Amazingly delicious! 

Really bland

September 10, 2016
The sauce was really very bland. It needed a bit more salt and quite a fair amount of black pepper, cayenne pepper, and red pepper flakes to give it much-needed flavor. I would reduce the amount of roux (butter and flour) next time as it is very thick.


January 04, 2017
This sauce was excellent- I put my boyfriend in charge (a non-cook); he messed everything up, the order of ingredients, the timing, the measurements- it still turned out amazing! a great cheese sauce for everything I can think of out side of the breakfast enchiladas :-)