Cheese sauce is something I make weekly. Sometimes multiple times weekly. It is so simple to make and accompanies so many homemade dishes.
As second nature as it is for me to rustle cheese sauce up, I have noticed in conversation that not everyone makes their own. Opting for ready-made sauces, or packet sauces that you add water to.
It made me think. If everyone knew how easy it is to make, using just 4 ingredients, would they buy it? This cheese sauce recipe costs approx. 50p to make (based on Aldi prices).
And if you follow this blog, you will know I’m a fan of having a go at making your own.
So here’s a make your own simple cheese sauce recipe.
You will need:
3/4 Pint Milk
2 Tablespoons of cornflour
2 Tablespoons of cold water
50g (1.75 ounces) grated hard cheese
Black pepper to season
Pour 3/4 pint of milk into a Pyrex jug
Heat the jug of milk in the microwave for 3 minutes
Whilst the milk is heating, measure out 2 tablespoons of cornflour into a cup. Add the same amount of cold water. It must be cold. Mix to make a watery paste.
Remove hot (bot not boiling) milk from the microwave and pour in the cornflour. Mix.
Pop the jug back in the microwave for a further 3 minutes.
Remove hot milk and add 50 grams of grated hard cheese (I use cheddar). Grind in a little black pepper. Stir.
Pop back in the microwave for a further 1 minute.
Pour and enjoy!
I use this homemade cheese sauce for lots of different recipes. One of these being my smoked haddock pasta bake, which features regularly on our dinner table. Including this week! My meal-plan can be seen on Instagram!
It is a runny cheese sauce and ideal for recipes that are baked, and absorb fluid, such as pasta dishes. You may prefer it a little thicker, this is easy to do, see instructions below.
To use as a lasagne white sauce, which I also do, it is best to make it a little thicker. To do this increase the cornflour to 3 heaped tablespoons.
Any questions please ask. And if you do try it please let me know how it goes…
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practice makes perfect!