Cheese sauce in pan with wooden spoon

Cheese sauce

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(41 ratings)

Prep: 5 mins Cook: 8 mins - 10 mins


Serves 6

This classic, storecupboard white sauce is loaded with strong cheddar cheese – our easy recipe is ready in 15 minutes. Use to make macaroni or cauliflower cheese

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal219
  • fat14g
  • saturates9g
  • carbs14g
  • sugars4g
  • fibre1g
  • protein8g
  • salt0.54g
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  • 500ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp plain flour
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g grated strong cheddar (or 50g grated cheddar, 50g crumbled blue cheese)



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.

  2. Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.

  3. Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.

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Comments, questions and tips

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Joe Bloggs's picture
Joe Bloggs
8th Aug, 2019
Superbly easy, I tried a little twist. I mixed the flour and butter first made sure they mixed on low heat. Then, poured in half the milk and mixed again until smooth.  Then the cheese on medium heat and stir until smooth, then the remains of the milk. Thanks.
Klára Sedláčková's picture
Klára Sedláčková
2nd Aug, 2019
This is second recipe for cheese sauce I've tried and yes, I can say it's much more simple than what I tried before and also you save money for the ingredients, because you don't have to use a lot of cheese in this one. But as some of the comments said before, the taste is not so rich of cheese and you can still taste the flour inside. And no, it's not because I didn't stir it long enough. I followed the recipe exactly. But it's not such a big problem over all. I sorted mine with adding another 40g of blue cheese to support the taste and actually update this recipe with mushrooms fryed on butter and precooked cauloflower. Taste amazing in the end.
Thraxas's picture
1st Aug, 2019
Amazing recipe, my new go to cheese sauce, thanks
Xaris Flanders's picture
Xaris Flanders
12th Jun, 2019
this website always has good food recipes and or starter tips always helps me out
Chillen 225's picture
Chillen 225
11th Jun, 2019
Not sure whether this would work as I haven't tried it, I would think it would taste like uncooked flour, and if the milk was too hot the cheese would clump, and I am not sure about boiling milk. Any real cheese sauce starts with a roux.
14th Jul, 2019
Then try it. Why are you making a comment without even trying to cook. It does not taste 'floury' you need to cook it out. For heaven's sake at least try before condemning. Bechamel can be made easily and quickly as an all in one method. TRY COOKING IT.
20th Apr, 2019
Fantastically easy recipe, well impressed as best & quickest cheese sauce recipe I have ever used. I used more cheese than recommended also added some Parmesan so it tasted extra cheesy. Thank you.
Michaela Moore's picture
Michaela Moore
31st Jan, 2019
Made this today, halved the amounts as for only 2 of us, but still plenty. Definitely my go to recipe for cauliflower cheese from now on
caramelclee's picture
29th Jan, 2019
So incredibly simple. My family is now going to be eating much more macaroni, cauliflower and lasagne I think! As per others’ suggestions I added more cheese, 150g instead of 100g.
Clare Horwood's picture
Clare Horwood
28th Oct, 2018
Absolute game changer


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