Fool proof cheese sauce recipe

[chesterfuckingdraws]

Can anyone share an easy fool proof cheese sauce recipe that won't resemble/taste like wallpaper paste like my last attempt
I have milk, butter, cornflour, mustard and loads of cheese but my last attempt was vile and ruined my lasagne I know it's supposed to be bechamel but I'm a cheese fiend
It just tasted if nothing and was a bit gluey in texture.

I'm generally not a bad cook but I'm failing at bloody cheese sauce.

I just make a white sauce - melt butter, add equal amount of flour, stir, slowly add milk, keep stirring, cook through, add salt and pepper. Then I add loads of grated cheddar.

I start with equal amounts of melted butter and flour in a small pan - about a large tablespoon of each, mix together until it forms a paste then add half a cup of warm milk a splash at a time. Keep stirring to avoid lumps. Keep on a warm heat and once sauce thickens up add more milk until it is the consistency you want. Add a handful of strong cheese and enough salt to taste.

I do the same as above
If I'm being very lazy then I mix creme fraiche in a pan with mustard and grated cheese but I've never tried it for lasagne (only for pasta sauce type stuff)

The easiest way is to melt a tub of Philadelphia in a pan, constantly stirring. When it starts to bubble add grated cheese and season. Done.

I can't give exact quantities as I just eyeball the measurements for the flour and butter, but make sure you cook the flour out (as my mum says) otherwise it tastes like ass. Then add milk a little at a time, stirring constantly until you get the desired consistency and amount. Add a sharp cheese and season to taste.

The easiest way is to look up Delia all in one white sauce so no faffing with the roux method. Chuck in a load of grated cheese, some mustard and a little nutmeg.

I put a pinch of cayenne in my cheese sauce. I make it using the method for a white sauce, then add the grated cheese. The cayenne seems to being it to life.

I don't make a roux with the butter and flour anymore. All the ingredients except cheese, in a pan on a medium heat, whisk as you go. As it comes to the boil it will thicken, then add cheese

You need wheat flour (just ordinary plain white flour) rather than corn flour. I have tried the all in one method and don't like it as the finished sauce seems to still have an uncooked flour taste about it.

So I do the roux method (could google a tutorial?) and add about a teaspoon of English mustard for cheese sauce as well as salt and pepper. It needs to simmer very gently, once it has thickened up, for at least 5 minutes to cook out the raw flour flavour. I give myself about 15 minutes total to make a decent sauce like this, it's worth taking time over.

The roux method other people have mentioned previously was my go to, but a much lazier way is adding mustard and cheese to heated evaporated milk.

@SunshinePaddles

I can't give exact quantities as I just eyeball the measurements for the flour and butter, but make sure you cook the flour out (as my mum says) otherwise it tastes like ass. Then add milk a little at a time, stirring constantly until you get the desired consistency and amount. Add a sharp cheese and season to taste.

This. you have to cook the flour. So, if you add the milk before the flour has cooked, then you have to thicken and cook the flour out afterwards. You can't just mix the flour and butter and milk, stir together and hope for the best.

Once you've cooked the butter and flour (my grandmother's tip was you need to see little bubbles forming around the butter/flour mix, which should be the the consistency of a sort of paste), for at least 3 minutes, take it off the heat when you add the milk and use a whisk to help ensure it all goes in smoothly. Once all milk is in and the mixture is smooth, put back on the heat and bring to the boil relatively slowly, stirring constantly. Once boiling, as you've now got all the flour cooked already, you can add the cheese immediately (I always add a teaspoon of mustard). Stir vigourously to melt and voila, cheese sauce.

I'm just about to make some cheese sauce, hopefully following the tips here will mean it's edible. Thank you

Don't use cornflour! It should be normal plain (wheat) flour. I suspect the cornflour is what made it wallpaper-paste-like.

Yes

500ml milk
4 tbsp four
50g butter

Chuck in. Heat. Stir. Keep stirring/whisking

Add cheese once it thickens

The all in one way works every time and no difference in taste or texture, honestly