I love a good cheese sauce, it’s so versatile and is a great addition to anyone’s repertoire. Useful for lasagne, mac n cheese, chicken dishes…..the list goes on and on. Of course if you omit the cheese you have a basic white sauce, but that just seems a bit mean to me! Of course you can also pimp it up with a dollop of mustard if you like.
Ingredients: (makes 1 pint approx)
- 25g plain flour
- 25g butter
- 1 pint milk
- 50g cheese – a hard variety such as cheddar is best
- salt and pepper to taste
- Melt butter in a pan over a low heat
- Stir in flour and cook for two to three minutes. This is important as it takes away the raw flour taste from the sauce, be very careful to do this over a low heat so that it doesn’t brown.
- Slowly add the milk a little at a time, stirring continually to prevent lumps, once all added cook for a couple of minutes until you get a silky creamy sauce.
- Grate the cheese and add to the sauce, stir until melted, taste and season.