How do i make cheese sauce for Macaroni???

[dyzzidi]

Just back from Florida and my DD 9mths loves it. I have never made a cheese sauce from scratch and I am stuck!

I would also like to make it with my little ones formula milk to sneak some more into her IYKWIM.

Please tell me how to do this

TIA

melt knob of butter in saucepan, slowly add a tablespoon or so of flour and mix really well to avoid lumps, then add sprinkle of mustard powder if you wish, and then about two thirds of a pint of milk slowly, again to avoid lumps (use a whisk to avoid lumps) and then add the grated cheese.

hmmmmm not sure about the formula recipe but I make cheese sauce
like this.

1oz butter
1oz plain flour
1/2 pint milk
5oz grated cheese

melt butter in pan, once melted add flour and mix all the milk stirring CONSTANTLY until thinkened.

add cheese and stir until melted.

I will admit that my success with this being lump free is rather hit and miss. I've never worked out why sometimes it's lumpy and sometimes not but it always tastes the same.

Same as others. I can't claim to get it lump free every time, but my tips to avoid lumps are

• add milk in very small amounts
• take pan off heat when you add milk
• stir constantly

and if you can be bothered

• warm milk first before adding (or at least remove from fridge a while before cooking)

Takes a bit of practise, but well worth it. Macaroni Cheese is the only dish that I have yet to have a child (or adult) refuse! In fact, off to make it now ..... yum, yum

I do

2oz butter
1oz flour
450 ml milk (I think!)
4oz cheese

melt butter in pan, stir in flour until smooth
add milk and stir constantly, whisk as it comes to the boil
simmer for 10 mins
take pan off the heat to stir in the cheese until it's all melted (take it off the heat or else it will go grainy)
then I add a bit of double cream to it

if you like you can add some black pepper and nutmeg to taste

Another tip ...

• never, never, ever, try to surf Mumsnet whilst making a cheese sauce!

Disastrous, lumpy cheese sauce today in the DD household. Thinking of changing my name to IfOnlyIListenedtoMyOwnAdvice

.....was still yummy though.

If it goes lumpy jsut pour it through a sieve and press the lumps through then reheat.

at not cooking the flour and butter for a couple of mins before adding WARM milk

err - which poster didn't cook the butter and flour first ? isn't that obvious ?

actually, no-one has mentioned sliced tomatoes on top (one side only to allow for fussy eaters) followed by melted cheese. Its not a true macaroni cheese without melted cheese on top.

alligator - I never resort to a seive. That is a sure sign of failure.

To rescue a lumpy sauce I'd recommend

• adjust the heat
• increase wrist action

bit like you'd treat your man just before he goes shopping for your birthday present.

tbh ruthydd I never have either. If its lumpy it tough. I like the birthday analogy though.

Here is a foolproof microwave one which has transformed my life as I could never get it to thicken on the hob!

1/2 pt milk
1oz each of plain flour, butter & cheese

Melt butter and add flour
Add milk and microwave on high for 2 minutes
Whisk
Another 2 mins on high
Whisk again
Add cheese
Sit down and feel like domestic goddess

So I've failed to pick a fight with either you or Enid ? Sorry, I'm just bored (off work with ill child on sofa).

I suppose a macaroni cheese thread was never really going to kick off.

My sauce has never been lumpy. So ner.

Delia's method - which never fails ans is never lumpy - is just bung all ingredients in pan, heat gently and whisk as you go. None of this adding the milk slowly malarkey.

Ohh Enid, I'm glad you've seen this one.
I've tried cooking the butter and flour for a while or mixing the milk straight away but it's still hit and miss whether the lumps appaer.

what am I doing wrong ???

(soory to everyone, I'm sure you may know the answer too but Enid is queen of the MN kitchen)

melt the butter

take it off the heat

mix in the flour properly so it forms a runny goo

back on heat for a couple of minutes to cook the flour

add WARM MILK bit by bit and whisk with small whisk, keeping the sauce at simmering point

ta da

I'll be cooking some later so will report back with the results.

thankyou, oh great one

Enid, Guess what???

Its lump free cheese sauce all the way from here

it worked perfectly.