To think that whoever posted the microwave cheese sauce method deserves some sort of medal?

[AngryFeet]

Thank you! You have made my life a million times easier as my kids love cheese sauce on pasta and I ended up buying it as mine was lumpy all the time with the usual roux method. It is so simple yet so brilliant. I use this one now www.food.com/recipe/microwave-cheese-sauce-90073 but I'm sure someone has one that doesnt use US measurements.

Pure genius.

Needs a bayleaf.

I've just this second put a fish pie in the oven which was a pita to make, so will definitely be trying this next time!

I'd say add some nutmeg though!

Agreed. We've been doing it that way a couple of weeks too. Genius.

It is great so much easier and less faffier.

absolutely agree.
I cant believe that I am nearly 50 and cook virtually everything from scratch and DID NOT KNOW THIS!

I've been doing it this way for years, waaaay pre-internet! Mainly because I didnt have the patience to do it the proper way so just chucked it in the microwave and beat the hell out of it every 2 minutes!

I do mine differently to the recipe. I make a paste with flour and milk, add the rest of the milk and heat it for as long as it takes to thicken, beating every 2 minutes then stir in the cheese when it is cooked. Job done!

I would like to come out of long term lurking to celebrate the wonder of microwave cheese sauce.

Bye bye lumps!

I've just made a salmon and broccoli bake using this recipe. I love it! It's so easy!

why is it easier? looks like takes the same time and you still have to keep stirring, what am i missing?

I Tried it, nobody in our house liked it. We all thought it tasted really floury and it was as much of a faff as making it the normal way in a pan.

Why has this only just discovered?

My heart sinks when ds1 asks for macaroni cheese. The kitchen looks like a bomb site I end up hot and bothered and nobody eats it anyway

Will try this tomorrow!

I dont understand how it is easier?

a roux is so easy and quick

puttng the microwave on repeatedly and getting it in and out to stir just seems crappy and time consuming

I missed that, link please please

I've been doing white sauce in the microwave since I was 15 (am nearly 3 decades beyond that now). It's less faff because a glass jug is far easier to clean than a sticky pan and it's virtually idiot-proof.

If it tasted floury, it's likely it wasn't cooked properly.

How can something have 110% of RDA of saturated fat and still be ok?
I use cornflour to make a 'custard' by mixing a table spoon of cornflour with a little milk and bleding till smooth.Then I pour on half a pint of hot milk stirring all the time.Keep stirring till it begins to thicken then add grated cheese and seasoning to taste.

I do think a stovetop cheese sauce is pretty easy. But I will try this.

'Tis fab, but remember to use a large jug or you have to clean the microwave too

It looks more faffy than making a bechamel in a pan -stopping the microwave every 30 seconds? I'd just advise everyone to learn to make a white sauce using the roux method, it's very, very easy when you know how and you can make so many sauces from it.

Totes amazeballs. This has revolutionised my life!

Reminds me of my dad's method for making scrambled eggs in the microwave - I can make them in a small frying pan in half the time.

RemusLupins, were microwaves used nearly 3 decades ago?

It seems a lot of faff and much more time consuming - all that opening the microwave and stirring.

I just make white sauce in a saucepan. It's dead easy.

The other thing I don't get on MN is the frozen onions that everyone raves about. What's so hard about chopping an onion?