American Cheese Sauce

I thought this was a good cheese sauce for vegs. I use about 5 slices of American Cheese. I had to guess how much cheese because the recipe does not say how much to use.

A simple and delicious sauce for broccolli or cauliflower, etc. I was a generous with the cheese (1/2 cup grated old cheddar). For a bit more tangy-ness, try adding 1 tablespoon of french mustard (or mustard powder).

This is going to be a thick sauce, before adding the cheese this is rue, which is a base for gravy, or to thicken soup. I saw many say it was gritty, if you used cheddar cheese it might be the cause. I have had the same issue with my homemade mac n cheese if i use cheddar. Try using a softer cheese such as Colby, colby jack, cheddar jack might be ok too, since it's not just cheddar cheese. Hope my suggestion helps a little. I was just thinking softer cheeses melt easier so maybe it wouldn't get gritty.

Its about time! My mum used to make this sauce when we were kids. My mum pass away about 5 years ago (along with alot of other recipes she used to make as well) and for the pass 2 years I have been trying to find someone that could tell me how to make it cos for the life of me, my brothers, and my dad we couldnt work it out. But we did have a slight idea. Apon reading this recipe I knew right then and there this was then one it all came back to me. Thankyou for submitting this I finally got what I wanted. Now if only someone could tell me how mum used to make lambs fry and bacon it would be a dream come true. I havent yet found any one including a few chef's that can make it the way mum used to. Tis a pity I didnt pay more attention to the way mum made alot of things b4 she pass away. then I would of know everything. Flattyre

if it gets gritty, its because the heat is on too high