For years my mum used to buy cheese sauce as a packet mix. It was bright orange, tasted of chemicals and used to set solid if left on a plate! She was brought up by her mum (someone who could burn water) to think that cooking was difficult and sauces the most difficult of all.
This is my super simple cheese sauce - use it on it's own with broccoli and cauliflower, add it to just pasta for a homemade (cheap) version of mac and cheese, use it in a lasagne, add it to chicken and mushrooms for a great baked potato filling - the list is endless.
Cheese sauce - enough for mac and cheese for 4
25 g butter
25 g flour
250ml milk
120 g cheddar cheese, grated
Melt the butter in a saucepan and add the flour. Stir to a smooth paste and continue stirring and cooking for 1-2 minutes, it should go slightly yellow if it goes completely brown start again! Do not miss this stage as it "cooks" the flour and gets rid of the gluey taste. Add the milk a dribble at a time, stirring all the time to avoid lumps; I use a balloon whisk but you can also use a wooden spoon.
Once all the milk has been added keep stirring but allow to come to the boil, this will let the sauce thicken. Stir in the grated cheese and allow to melt into the sauce.
That's it - about 5 min in total.
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