Cheese sauce

[JoshandJamie]

How do you make it?

I always make it as though I'm doing a bechamel sauce (melt butter, add flour, make a roux, add warmed milk, flavour with nutmeg/pepper) add cheese. But although it's pretty easy given I've done it like a million times, I keep wondering if that is how you're supposed to make it - not quite sure where I learnt how to do it.

That's how I do it. I think I learnt it at school, aged about 13!

Although I add cold milk, not warmed.

You can skip the roux bit. Melt fat, when it bubbles throw in flour and milk (not warmed) and whisk like mad. Raise heat until it bubbles, still whisking, then turn down and allow to thicken (still whisking). More reliable than the roux method, never get lumps and works with soya milk too.

I have never had lumps with my method - but I know my sister does something weird with a microwave where she just bungs all the ingredients together - and she doesn't get lumps either and her method is lot less hands on.

Sorry - a follow on. So if you make mac n cheese, would you make the cheese sauce as above, mix it with pasta (and any other bits and bobs), possibly sprinkle cheese on top and bake?

And has anyone had American mac n cheese - where the cheese literally forms strings as you eat it - sounds vile and is probably made from cheese possessed but damn it's good. How do they make that do you suppose other than melting a large block of highly processed orange gu into it?

I think the cheese goes stringy if you boil it after the cheese is in. Or just don't melt it properly.

i also make a bechamel and add grated cheese.

That's how I'd do it J&J.

I think the processed orange cheese is stringier than most anyway. I doubt, however, that an American Mac and cheese is made with the roux method :o

Probably not. :o