Fail-proof cheese sauce recipe
Cheese sauce is really simple to make, but there's definitely a secret to getting it perfect. Bin those packaged powder sauces and try this fail-proof recipe!
Credit: Daryn Nakhuda – Flickr
Cheese sauce is an obvious favourite amongst students, and can be put in lots of different dishes – for example, lasagnes, our delicious salmon pie recipe and not forgetting everyone's fav – cheesy pasta!
You could use the powdery packeted stuff but let's be honest – it's pretty gross, right? This recipe is super easy too, so what's the point!
Cheese sauce recipe
Serves: 1 for cheesy pasta (double to use for lasagne)
Cost: less than £1
- 40g cheese
- 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 and lumpy paste.
- Add a splash of milk and stir quickly until it comes together into a more fluffier type dough 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 is 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 whilst you can't freeze any leftover sauce, you can keep a bag of grated cheese in your freezer which will make this a great back-up comfort food saviour all year round.
Whilst we're on the topic, here's a list of foods you probably never knew you can (and can't) freeze!