Cheese sauce
This is the perfect cheese sauce for Cauliflower cheese, Macaroni cheese or a smoked haddock and spinach gratin. A good cheese sauce is one of those kitchen staples that instantly makes any dish feel comforting and indulgent, and this homemade version is far better than anything from a packet. Smooth, creamy and packed with rich, cheesy flavour, it’s surprisingly simple to make at home.
Whether you’re pouring it over vegetables, stirring it through pasta, layering it into a lasagne or using it as a dip, this sauce is endlessly useful and always a crowd‑pleaser. Once you’ve mastered the basics, you’ll find yourself making it again and again
Cheese sauce
Ingredients
- 50 g salted butter
- 40 g plain flour
- 500 ml semi skimmed milk
- 200 g cheddar cheese, grated
- pinch of salt and pepper
Optional
- 1 tsp dijon mustard
Instructions
- In a large saucepan, melt the butter over a medium heat. With a large hand whisk add the flour and whisk continuously for a minute. See top top.
- Gradually whisk in the milk, a little at a time. Cook for around 10 mins until thickened and smooth.
- Remove the sauce from the hob, add the cheese and stir until the cheese has melted. If using dijon mustard, add this at the end. Season to taste
Top tip
- I find using a large balloon whisk, you are less likely to have lumps.