Patrick Oconnell
Cheese sauce is a versatile dish that can be used as a dip, topping, or sauce base. While there are many ways to make cheese sauce, a traditional method involves creating a roux by mixing flour with butter and adding milk or cream. However, this process can be cumbersome and time-consuming. As an alternative, a flourless cheese sauce can be made by melting shredded cheese in milk, resulting in a creamy and smooth sauce. This method is not only easier but also gluten-free, making it a preferred choice for those seeking gluten-free options. Various ingredients can be added to enhance the flavour and consistency, such as cornstarch, hot sauce, and seasonings. The type of cheese used can also be varied, with options like mild cheddar, American cheese, or a blend of cheeses, depending on personal preference and desired taste.
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What You'll Learn
Melt butter over medium heat, stir in flour
To make a cheese sauce using flour, you'll first want to melt butter over medium heat. This is an important first step in creating your sauce, as it forms the base of your roux. Take your time with this step, as you don't want to burn the butter. Once melted, you can start to stir in your flour.
For this step, you'll want to use a whisk to avoid any lumps forming in your sauce. Gradually add your flour to the melted butter, stirring continuously until you have a smooth paste. This mixture of butter and flour is called a roux and is a classic thickening agent used in many sauces. It's important to cook the flour for a minute or so to get rid of the raw flour taste.
Keep stirring your roux over medium heat for a few minutes until it reaches your desired colour. A common mistake is to stop stirring during this process, which can lead to lumps forming or the roux burning. A well-made roux should have a smooth, creamy consistency and a light, golden colour.
Once your roux is ready, you can start to slowly add your milk, whisking continuously to avoid any lumps. Keep adding milk and stirring until your sauce is smooth and hot. This process will create a thick and creamy sauce that forms the base for your cheese sauce.
From here, you can start to add your cheese and any other seasonings to taste. Keep stirring over low heat until your cheese is melted and your sauce is ready to serve!
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Slowly stir in milk until smooth
To make a cheese sauce using flour, you'll need to slowly stir in milk until the sauce is smooth. This is an important step in achieving the right consistency and texture for your sauce. Here's a detailed guide on how to do it:
Start by melting butter over medium heat in a small to medium-sized saucepan. This forms the base of your sauce and provides a rich, creamy mouthfeel. Once the butter is melted, it's time to incorporate the flour. Add it gradually while stirring continuously until you have a uniform mixture with no lumps. This step is crucial for creating a smooth sauce as it prevents the formation of flour clumps.
Now, slowly begin to add milk to the butter-flour mixture. Pour the milk in a steady stream while constantly stirring the mixture. This step requires patience and a gentle hand. Adding the milk too quickly or in large amounts can lead to lumps or an uneven sauce. Continue stirring and adding milk until the mixture reaches a smooth, creamy consistency. The milk transforms the roux into a velvety sauce, providing the perfect base for your cheese sauce.
It's important to note that the type of milk used can impact the smoothness of your sauce. Some recipes recommend using whole milk or evaporated milk for the best results. Evaporated milk, also known as unsweetened condensed milk, has a higher milk solids content, contributing to a richer, creamier sauce. Regular milk can be used, but it may require more careful heating and stirring to achieve the desired smoothness.
As you slowly stir in the milk, pay attention to the consistency of your sauce. You want it to be smooth, without any lumps, and have a slightly thickened texture. If you find that your sauce is too thick, you can add a small amount of milk to thin it out. On the other hand, if it's too runny, you can adjust by adding a little more flour or simply cooking the sauce a bit longer to reduce and thicken it.
Finally, once you've achieved a smooth, creamy base, it's time to add your cheese. Gradually stir in your shredded or grated cheese of choice, allowing it to melt into the sauce. The cheese will add flavour and further thicken the sauce. Continue stirring until all the cheese has melted and your sauce is homogeneous. At this point, you can adjust the seasoning and add any additional ingredients, such as hot sauce or spices, to taste.
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Choose your cheese
When making a cheese sauce, the cheese you choose can make or break the dish. Cheese is naturally thick, so it doesn't need a thickener, but the challenge is to make it smooth and creamy. The type of cheese you use is crucial. For example, sharp cheeses like Parmesan don't melt as well as a mild cheddar, so it's best to avoid them. Instead, opt for American cheese, which melts very well and is super creamy. It's also a good choice if you want your sauce to be white. If you're making a white cheese sauce, you can also use Monterey Jack cheese, but remember that since it comes in slices, you can't grate it.
If you want a sauce with a hint of 'sauciness', mild cheddar is a great option. It will give your sauce a good hit of flavour. You can also experiment with vintage cheddar, gorgonzola, or stilton. For some extra punch in your mac 'n' cheese, use parmesan on the top crust. Instant Masa, a powdered corn product, can be used instead of flour in most gravies and sauces. It has a similar thickening strength to white flour without adding much flavour.
For a stovetop macaroni and cheese, you can use evaporated milk (also known as unsweetened condensed milk) to replace everything except the cheese in your sauce. Grate 6 ounces (170g) of mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack. You can also use a combination of cheeses. Just remember to keep the ratio of cheese to pasta in mind, as too much cheese can make your sauce greasy.
If you're short on time, a store-bought shredded cheese blend can be a lifesaver. The 4 Cheese Blend from Costco, for example, has the right balance of fat and protein, yielding a creamy consistency and melting easily. However, if you're making a béchamel sauce, the temperature of the cream is crucial. Since there's no flour to stabilize the sauce, you need to ensure the cream doesn't break by separating into fat and liquid. Keep the heat under your sauce pot at medium to medium-low, and your sauce will be just fine.
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Season to taste
Seasoning is an important step in making cheese sauce. It can be the difference between a good and a great sauce.
Firstly, it is important to note that seasoning should be done at the end, once the sauce is cooked. This is because the flavours will develop and change as the sauce cooks, and you do not want to overseason. Once the sauce is cooked, turn off the heat and taste it.
You can then begin to season to taste. The most common seasonings to add are salt and pepper. Add a pinch of salt and pepper, stir, and taste again. Repeat this process until you are happy with the flavour. It is important to note that you should not add too much salt, as this can make the sauce too salty and overpower the other flavours.
You can also experiment with other seasonings to add depth of flavour to your sauce. Some options include garlic powder, chilli powder, paprika, or dried herbs such as oregano or thyme. These seasonings can be added in small amounts and tasted as you go, to ensure you do not overpower the sauce with any one flavour.
If you are using fresh herbs, it is best to add them at the end of the cooking process, as the high heat can cause them to wilt and lose their flavour. Simply chop your chosen herb and stir it through the sauce at the end of cooking, tasting as you go.
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Add cornstarch to thicken
Cornstarch is a great gluten-free option to thicken cheese sauce. It is twice as powerful as flour, so you'll need less of it. To thicken your cheese sauce using cornstarch, start by mixing one tablespoon of cornstarch with one tablespoon of cold water for each cup of medium-thick sauce. Shake the cornstarch and water together in a jar to easily combine them.
Once you have a smooth mixture, pour it into your cheese sauce. Stir the sauce over medium heat until it thickens and bubbles. Continue to cook the sauce for another two minutes to ensure the cornstarch is fully cooked. Be careful not to overcook the sauce, as cornstarch-thickened sauces can break down when cooked for too long.
If you want to avoid lumps in your sauce, you can also mix cornstarch with milk instead of water. Combine half a cup of milk with cornstarch in a small bowl, then add this mixture to your melted cheese.
Cornstarch is a great way to achieve a thick and creamy cheese sauce without using flour. It is especially useful if you are making a flourless cheese sauce, as some types of cheese, like sharp cheddar and parmesan, do not melt as well with flour.
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Frequently asked questions
To make a cheese sauce with flour, melt butter over medium heat, stir in flour until blended, slowly stir in milk until smooth and hot, reduce heat, stir in cheese until melted, and mix in seasoning.
You can use a variety of cheeses, such as cheddar, parmesan, mild cheddar, vintage cheddar, gorgonzola, or stilton.
It is recommended to use whole milk or evaporated milk as it makes the sauce thick and creamy.
Yes, you can use cream instead of milk. However, it is important to note that the temperature of the cream is crucial. Since there is no flour to stabilize the sauce, make sure the cream does not break by keeping the heat under the sauce pot medium to medium-low.
Cheese sauce is a versatile sauce that can be served with vegetables, macaroni, nachos, fries, or roasted potatoes.
