Which cheese do you use to make cheese sauce?

[Hellokittymania]

I just made some for the first time and I used shredded cheese. But it didn’t melt, and I think I added too much milk. The sauce was very liquidy. With bits of cheese in it… Not so nice… Also, how long do you leave the cheese in for? I’m doing this on the hib

A bit of nutmeg in it can be good too.

Other cheeses which work include gruyere and Emmental. The latter is useful if you need to make the sauce low salt for babies or people with low sodium diets. Serve theirs and season the remainder.

Doesn’t sound like you had enough flour and butter.

Pre-grated cheese will work but it needs to be melted in once the flour, butter and milk are done. Fresh is nicer.

I use same ratio of butter and flour, say 20g. Put them cold into milk (about 250ml?), mix well, microwave in 30s bursts, stirring well. Once it thickens give it 30s more then add cheese, then keep going until it's thick enough.

If you don't get the butter/flour bit right, and it hasn't started thickening before you add the cheese, and you use pre-grated cheese then it's not going to work.

TooTrue Delia's all in one recipe always works for me. You just have to keep stirring it. The first time I used this method was a revelation to me. It looks like it won't work, then suddenly it all comes together. I don't bother with using the roux method any more.

Tablespoon butter, melt, add tablespoon flour, heat gently for a minute or 2. Add 350ml milk VERY slowly, whisking at all times. Bring to boil still stirring all the time. once boiled will thicken. Take off heat, add grated cheese, stir in. Serve.

I forgot to say, I add a bit of mustard to my sauce, and salt too - they both make the cheese cheesier.

I am ashamed that I can't make a white sauce properly, by starting with a roux - but it inevitably goes lumpy if I try. And I'm not an inexperienced or bad cook, by any means - I can make pastry, cakes, lots of good meals - even macarons - but I can't make a smooth white sauce starting with a roux. Why, O Lord? Why??

Mustard is also an emulsifier so helps keep the ingredients combined.

Delias all in one recipe is easy. Chuck it in and whisk - it sounds like you added the cheese when everything was cold. you must make the white sauce then add the cheese. - 1 tablespoon of flour is what I add to 1/2 pint milk, and about the same butter. So for 100ml you would need less.

I grate 3 large packs of strong Cornish Crunch (M&S) in magimix and freeze in a huge freezer box. It’s so easy to get a cupful out when needed and you can add it straight to white sauce, baked potatoes etc

A block of cheddar I grate myself.

Melt butter, add plain flour to make a thick paste, add milk (I use a whisk at this point) stir until there are no lumps and sauce thickens. Add cheese and stir over low heat until it has melted. Season

This, make Roux and add milk slowly to thicken, when it's thick enough add cheese I've grated and leave it to slowly melt.

Usually thickens up even more with the cheese.

No need to go to the faff of a roux. Bung into a pan butter/marg, flour, milk, bit of english mustard if you have it and chunks of strong cheddar.

Heat and voilá !

My cheese sauce is thick and tasty and I never get lumps and the cheese always melts.

But I always cut chunks off a block of cheese, not pre grated.

Divisive on the roux question it seems!

What’s shredded cheese? Any grated cheese would melt if you put it in the sauce while it’s still on the hob. Unless you’ve used fat free cheese.

Whenever I’ve attempted the all in one method I’ve ended up with a lumpy mess. I’m with the melt butter, add flour and heat and mix that gently for a minute till thick paste. Remove from heat and add cold milk gradually stirring each time you add some till it’s properly blended before adding more.

Put back on heat once all the milk has been added (should look like a thinnish custard at this stage) and bring to gentle boil stirring continuously (only way I can avoid it going lumpy). When mixture thickens reduce heat to low and stir in cheddar or Red Leicester. Add mustard and black pepper. It sounds a faff but is done in around 10 mins.

A tad bit, and I mean a very small pinch, of sodium citrate is the key to smooth cheese sauces.

Always with a roux and always with warm milk as it mixes with the roux much easier than with cold milk. Add grated cheddar when thickened and it melts. Been making this way for 30 odd years now and couldn't do it any other way tbh

By the way I always use a whisk to stir my sauce so never have a problem with lumps.

I like the roux method because it basically is the core approach to a lot of sauces and gravies. For instance casseroles - where after frying meat or veg in oil adding the flour before the fluids (stock, toms or wine) will ensure a thick sauce or gravy.

Very strong half fat cheddar, you use less cheese the stronger it is, lilk, butter, white pepper, little bit of mustard.

I mix milk and flour to a smooth paste then whisk it in warming milk and add butter later or not at all if watching calories.

I am classically trained ( my grandma taught me and she was cordon blue), but for everyday quick white/cheese sauce I use the all in one method, but you must whisk stirring with a wooden spoon does disperse the fat evenly enough.
I use 50g of butter and gluten free flour and 425mls and then whisk vigorously as it warms do not stop till it is thick. Then stir in extra mature grated cheddar.

My late mum was Cordon Bleu trained as well Lonecatwithkitten. I have kept her diploma as a keepsake.

I don't understand the snobbery about cooking techniques. I am a competent cook and can make a Victoria sandwich using the creaming method, and a bechamel sauce using the roux method. I just choose not to because the all-in-one alternatives work just as well, and in many cases are more reliable (and more environmentally friendly in the case of cake making).

The best, easiest cheese sauce ever is spot of creme fraiche heated till bubbling, a touch of milk to thin it out and then grated cheddar in it. Season. Takes less than 5 minutes and it’s great!

Is a pot*

I have an amazing macaroni cheese recipe book so I’ve tried all sorts of combos.

If you heat the milk so that it’s warm (Hob or microwave) it combines better. Never had cheese not melt though.

I used cheddar, Monterey Jack, Parmesan and a bit of Brie (which really works).

Op what do you mean by ' how long do you leave the cheese in for?'

It stays in.

I've never had a lump in my all in one cheese sauce. But I do stir continually. It's always smooth, glossy and tasty. I can't be arsed with all that roux thing any more.