The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat. The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor. In addition to vegetables it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action. Let the sauce bubble for another 5 minutes until thick and luxurious. Stir until the cheese has melted completely and the mustard fully incorporated. This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. Once the milk and flour mix have fully combined, heat on a low heat for 5 minutes until the sauce begins to thicken and bubble gently. That said, even I - a die-hard veggie lover - can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha! Bake in the oven until the filling is hot and lightly browned, around 20 to 25 minutes. Carefully fill the skins with the potato mixture and sprinkle with additional cheese, chives, and paprika, if desired. If I never see a bag of frozen succotash again, it’ll be too soon. Put the empty potato skins on a baking sheet. Well besides, say it with me, bell peppers and cooked carrots. (Give it a little time to thicken slightly before adding the cheese cubes.
![how to make a cheese sauce for baked potatoes how to make a cheese sauce for baked potatoes](https://www.favfamilyrecipes.com/wp-content/uploads/2021/11/Twice-Baked-Potatoes-1-2.jpg)
milk 1 cup (more or less) Cheddar cheese cubes In a pot, add three tablespoons of butter over medium heat. My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. CHEESE SAUCE (GREAT FOR BAKED POTATOES) 3 tbsp.