Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Prep Time
10 Mins
Cook Time
8 Mins
Yield
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

BOOM!

crwrig
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 :-)

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

Really bland

RobertYost1
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.

Awesome Sauce

Alycia
September 07, 2015
Amazingly delicious! 

RobertYost1's Review

LindaChicken15
December 10, 2013
N/A

LindaChicken15's Review

June 15, 2012
N/A