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Coating Cheese Sauce

5.0(5)

Another recipe I grew up with from the Bero book. This is a wonderfully thick sauce, great with mashed potatoes, steamed veg, and especially broccoli. Works well as a make-ahead, after being cooled in the fridge you can literally just cut a slice off the block so you easily get as much as you want. I usually buy the strongest shredded cheddar I can find as my joints won't put up with doing it myself. I'd advise picking the strength of cheese you are fond of though. I've listed it all as prep time as it needs fairly constant attention.

by Houmous Monster·published 2006-03-20

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Sauces

Servings

(3–6)

Total time

20 min

prep 20 min

Calories / serving

465 kcal

Ingredients (5)

serves

2 ounces butterbutter
2 ounces plain flourflour
1 pint milkmilk
4 -6 ounces grated cheddar cheesecheddar
1/2 teaspoon mustard (ex. Colmans powder) (optional)mustard

Instructions (6 steps)

01Melt the butter over a medium heat.
02Slowly add the flour and beat till smooth.
03Remove from the heat and slowly add the milk, making sure to mix well. You want to avoid lumps. If you get some, fishing them out on the spoon and squishing them with the fork to break them up can help.
04Bring to a boil and cook gently for 2-3 minutes stirring constantly.
05Add the cheese and mustard if you have it (I'd not worry if you don't I doubt it's enough to fuss over.) The more cheese the better in my book, but for a thinner sauce you might want just the 4 oz.
06Serve immediately, or pour into Tupperware and put in the fridge. The sauce will firm up,but just cut off as much as you want and warm in either the microwave or a pan. You can add more milk to thin if needed.

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Rich recipe — supports nutrition-aware planning.