Fail-proof cheese sauce recipe
Cheese sauce is really simple to make, but there's definitely a secret to getting it right. Bin those packaged powder sauces and try this fail-proof recipe!
Cheese sauce is an obvious favourite amongst students, and can be put in lots of different dishes (including a few of our top student recipes). Lasagnes, fish pies, nachos, and not forgetting everyone's fav – cheesy pasta!
You could use the powdery packet stuff, but let's be honest – it's pretty gross, right? This recipe is super easy too, so why use anything else?!
Cheese sauce recipe
Serves: 1 for cheesy pasta (double to use for lasagne)
Cost: less than £1
- 40g cheese (we'd recommend cheddar, but any cheese will do!)
- 1 tablespoon of butter
- 1 tablepsoon of flour
- 1 pint of milk
- Melt the tablespoon of butter in a small saucepan
- Once the butter has melted, add the tablespoon of plain flour and stir quickly so it comes together, looking like a sort of dough or thick/lumpy paste
- Add a splash of milk and stir quickly until it comes together into a fluffier, more doughy texture (it'll still be lumpy at this point, but don't worry!)
- Keep adding the milk in splashes and stirring until you have a thick sauce consistency. It should become a smooth, whitish liquid that is thick enough to coat the back of the spoon
- Add your cheese and stir until it's all blended together
- If your sauce seems a little too thick after adding the cheese, add another splash of milk. You can add a little more flour if the sauce seems too thin, but be warned this could turn it a bit lumpy!
And there you have your simple and fail-proof cheese sauce!
You can use it with heaps of different recipes, and although you can't freeze any leftover sauce, you can keep a bag of grated cheese in your freezer (perfect for making our cheese and onion potato rosti dish, too). This makes it a great back-up comfort food saviour all year round.
While we're on the subject, here's a list of foods you didn't know you can (and can't) freeze!