Cheese sauce in pan with wooden spoon

Cheese sauce

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(63 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…

  • 4 tbsp plain flour
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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5th Jun, 2020
Can anyone taste any difference between a sauce made in the microwave and on the stove? I always do it in the microwave and it's simpler, doesn't burn, and saves on washing up.
Jooster69's picture
9th Apr, 2020
First time I have tried this sauce, I always make a roux first, and was sceptical, can’t believe how good it tasted, with a small pinch of salt and pepper. Used the sauce for broccoli and cauliflower bake and this is the best sauce ever, spice it up with some mustard and dried chillies.
29th Mar, 2020
Just a simple sauce. It's very good
Helena McAllister's picture
Helena McAllister
13th Mar, 2020
Pretty simple cheese sauce, like others said it wasn't very strong, I added a little salt and it came out perfect!
10th Feb, 2020
I was skeptical about this recipe because it seemed too easy, but it came out perfectly! I have always made a roux first and added milk slowly. This is just so much easier! I am amazed!
14th Nov, 2019
I added a tiny bit of mustard to it as well, made all the difference.
Ju Hurst's picture
Ju Hurst
10th Oct, 2019
Just made this to top my lasagna. Hope it tasted as good as it looks. I have left over sauce, does anyone know if I can freeze it?
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


5th Jun, 2020
Can anyone taste any difference between a sauce made in the microwave and on the stove? I always do it in the microwave and it's simpler, doesn't burn, and saves on washing up.
lulu_grimes's picture
8th Jun, 2020
Good question. I think the cheese may melt differently, but if you are happy with the flavour then that's all that counts. Lulu
29th Dec, 2019
Can it be frozen?
lulu_grimes's picture
30th Dec, 2019
Hello, Yes this can be frozen, depending on the cheese you use you may have to bring it to a simmer and stir it well to make the sauce smooth again. I hope this helps.
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