cheddar sauces

various dates

Cheddar is not my favorite cheese, but it is a good choice for the stronger-tasting cabbages: broccoli, white cabbage and Brussels sprouts.

A. cheddar melt 

2016-02-08 a.o.

Pure cheese, nothing else.

Sprinkle grated cheese over a hot dish, cover and wait a few minutes; or melt cheddar cheese and pour it over the dish.

See also: cabbage with cheddar.


Pic1: cheddar melt cauliflower
Pic2: cheddar melt cabbage



This is what you need for 2 servings:

  • 1 lb. vegetable of your choice
  • up to 1 cup grated (cheddar) cheese
  • S&P


This is what you need to do:

  • Cook and season the vegetables.
  • Sprinkle shredded cheese over the vegetables.
  • Cover the pot and wait until the cheese melts.
  • Serve and enjoy.

B. cheddar béchamel / velouté sauces

various dates

According to French cuisine, 'cheddar cheese sauce'  is made by adding cheddar cheese, dry mustard and Worcestershire sauce to béchamel sauce. It will not come as a surprise that I don't bother with the latter two.

Any béchamel  or velouté sauce can have cheese added to make it a cheesy sauce, and if that cheese happens to be (part, mostly or all) cheddar cheese, then I'll happily call it cheddar sauce.

Be aware that melting cheese in an already thick béchamel sauce might make it barely pourable. Adding a little extra milk will resolve that problem.

See also: green chile (cheddar) béchamel, sauced cauliflower, nacho cheddar chips.


Pic3: cheddar béchamel sauce
Pic4: celeriac in cheddar béchamel sauce — 2016-01-01
Pic5: pork, potatoes, green chile, cheddar — 2016-07-05


2020-03-30 nacho cheddar chips

Pic6-8: corn tortilla chips, nacho jalapenos, nacho cheddar cheese sauce, ham


This is what you need for 3 cups:

  • 2 cups béchamel or velouté sauce
  • 1 cup grated cheddar cheese


  • Warm the béchamel / velouté sauce through.
  • Stir in the grated cheese until completely melted.
  • Serve immediately.