This is an easy but tasty homemade cheese sauce mix that goes perfectly with Cauliflower Cheese and everyday pasta dishes.
- Serves: 2-4
- Preparation Time: 4 minutes
- Cooking Time: 5 minutes
- Ready In: 9 minutes
Makes approx. 600 ml or just under 1 pint of cheese sauce
- Semi Skimmed Milk – 450 ml or ¾ pint
- 50g Plain Flour
- 50g Butter or butter substitute
- 225g Strong Cheddar Cheese – grated
- Pinch of Salt
- Pinch of Black Pepper
Measure the flour, milk, butter and cheese separately in preparation. Sieve the flour if any lumps are present.
Using a large stainless steel saucepan on a low heat, stir in all the flour and milk. Keep whisking until the milk and flour are thoroughly mixed
Gently heat the mixture
When the milk is warmed and starts to thicken with signs of bubbles, stir in the butter.
Continue stirring with a spoon (don’t whisk) until the butter has melted completely.
Add a pinch of salt and pepper if required and stir gently
Add the grated cheese gradually and fold over with a spoon
Continue to heat over a low heat and stir gently until all the cheese has melted
Remove from the heat and serve once it’s ready
Alternatively a roué can be made by mixing the butter and flour first, and then adding the milk followed by the cheese. We prefer our method though!
Don’t let the sauce boil or overheat in the saucepan.
If the mixture is beginning to brown on the bottom of the saucepan remove from the heat source and allow the mixture to warm and melt the cheese.
The cheese can be varied to suit taste. Use hard cheeses or Stilton, Danish blue etc
If using for pasta a slightly thinner sauce can be used than for cauliflower cheese. The starch in pasta will thicken the sauce.
- Large stainless steel saucepan
- Metal whisk
- Wooden spoon
- Digital kitchen scales for measuring
- Measuring bowl