Bushra Griffith
A smooth, runny cheese sauce is a versatile topping that can be used on a variety of dishes, from veggies to burgers and pasta. To make a smooth cheese sauce, you'll need to start with a roux, which is a mixture of flour and butter cooked in a saucepan. Once the raw flour taste is gone, warm milk is slowly incorporated to create a smooth mixture. Then, you can add your cheese. It's critical that the cheese is grated, not cubed, as grated cheese will melt quickly and evenly. The sauce only needs to be hot enough to melt the cheese, so it's important to stir the cheese in gradually until it's just melted and combined.
How to make a smooth, runny cheese sauce using flour
| Characteristics | Values |
|---|---|
| Type of cheese | Hard cheese, such as Cheddar |
| Cheese preparation | Grate the cheese yourself; do not use pre-shredded cheese as it doesn't melt well |
| Type of flour | All-purpose flour or almond flour for a gluten-free sauce |
| Other ingredients | Butter, milk, salt, paprika, cayenne, black pepper |
| Cooking equipment | Saucepan, whisk, baking dish |
| Cooking instructions | Melt butter in a saucepan over medium heat, then whisk in flour and salt until a paste forms. Slowly add warm milk to the flour-and-butter roux, creating a smooth mixture. Cook until thickened. Remove from heat and gradually stir in grated cheese until melted. |
| Serving suggestions | Macaroni and cheese, nachos, veggies, burgers, baked potatoes, pretzels, steamed broccoli |
| Storage | Refrigerate in an airtight container for up to 2 days or up to 3 days |
| Reheating | Reheat slowly over low heat, adding milk as needed to loosen the sauce |
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What You'll Learn
Melt butter in a pan, then add flour to make a roux
To make a smooth runny cheese sauce, you'll first need to make a roux. A roux is a cooked mixture of equal parts flour and fat, typically butter.
Melt Butter in a Pan
Start by melting your butter in a pan. You can use a saucepan or a skillet, and place it over medium to medium-low heat.
Add Flour to Make a Roux
Once the butter has melted, add in the flour. Use a 1:1 ratio of butter to flour, for example, 2 ounces of butter (4 tablespoons) to 2 ounces of flour (scant 1/2 cup). Whisk the flour into the butter until it forms a paste and there are no dry pockets of flour left in the mixture. You can use a wooden spoon to stir the mixture in a figure-eight motion for even cooking.
Cook the mixture over low heat until it is smooth, slightly thickened, and small bubbles begin to form. This should take around 30 seconds to 1 minute. The roux should smell nutty, and there should be no unincorporated flour left. At this point, you will have a white roux that is perfect for light sauces.
For a blonde roux, continue cooking over medium-low heat, stirring constantly, until the roux turns a pale golden color, which will take around 3 to 4 minutes. For a brown roux, cook for a further 3 to 7 minutes until it is dark brown and fragrant. The longer you cook the roux, the darker and more flavorful it will be, but it will have less thickening power.
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Slowly add warm milk to the roux to create a smooth mixture
To make a smooth runny cheese sauce, you'll need to start by making a roux. This is a mixture of flour and butter or another type of fat. Melt the butter in a saucepan over medium heat, then add the flour and cook, stirring until well blended. This should take around two minutes. You can also add salt at this stage if you wish.
Next, you'll need to slowly add warm milk to the roux to create a smooth mixture. Start by adding a small amount of milk and whisk until you have a thick mixture. Then, slowly whisk in the remaining milk. It's important to do this gradually and to keep whisking to prevent lumps from forming. If you add the milk too quickly, use cold milk, or don't whisk fast enough, your sauce may become lumpy. This is because bits of roux will cook and form small balls before they've had a chance to blend smoothly into the milk.
Continue to whisk the mixture as you add the milk, and heat until it reaches a simmer. Keep stirring frequently to prevent the mixture from scorching on the bottom of the pan. Once it has thickened, remove the sauce from the heat. You can then add spices such as paprika, cayenne, salt, and pepper.
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Add shredded cheese to the mixture and stir until melted
When making a smooth, runny cheese sauce, it's important to know how and when to add the cheese to the mixture. The type of cheese you use is important, as harder cheeses like cheddar are better grated than cubed, as grated cheese will melt more quickly and evenly. Pre-shredded cheese is not recommended, as it doesn't melt as well due to the cellulose coating that prevents clumping in the bag. Instead, grate your own full-fat cheese to ensure a smooth, creamy sauce.
Once you have your shredded cheese, you can add it to your sauce. Start by making a roux with butter and flour, cooking it for a few minutes to get rid of the raw flour taste. Then, slowly whisk in warm milk to create a smooth white sauce. Remove the sauce from the heat and allow it to cool slightly before adding the cheese. This will prevent the cheese from overcooking and curdling.
Now, add your shredded cheese to the sauce and stir until it's just melted and combined. It's important to do this gradually and over low heat to prevent the cheese from becoming clumpy or stringy. Stir continuously until the cheese is fully incorporated and the sauce is smooth. If your sauce becomes too thick, you can add a splash of milk to thin it out.
By following these steps and adding your shredded cheese gradually while stirring over low heat, you can achieve a smooth and creamy cheese sauce.
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Remove from heat to prevent curdling
To make a smooth, runny cheese sauce, you'll need to start by making a roux, which is a mixture of flour and butter cooked over medium heat. Once the raw flour taste is gone, warm milk is slowly incorporated to create a smooth mixture. This is the base of your sauce, also known as a béchamel or white sauce.
The key to a smooth sauce is to remove it from the heat before adding the cheese. Heat can cause the cheese to separate, resulting in a curdled appearance. Allow the sauce to cool for a few minutes, then gradually stir in the grated cheese until it's just melted and incorporated.
If you're making a cheese dip, you can add a tablespoon of cornstarch per pound of cheese and at least five ounces of evaporated milk to achieve a smooth, stable emulsion. You can also coat the grated cheese with cornstarch to prevent the formation of clumps.
For a gluten-free option, you can replace the all-purpose flour with almond flour. Additionally, using full-fat, hand-shredded cheese will help ensure a smooth texture, as pre-shredded cheese may not melt well and can make the sauce grainy.
Finally, when reheating cheese sauce, it's best to do so slowly over low heat, adding milk as needed to maintain a smooth consistency.
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Store in an airtight container for up to 3 days
If you've made a large batch of cheese sauce, you can store it in an airtight container in the refrigerator for up to 3 days. It's important to note that the sauce will thicken as it cools, so you may need to add a splash of milk when reheating to achieve your desired consistency.
To reheat, place the container in the microwave for 30-second intervals, stirring between each, until heated through. Alternatively, you can reheat the sauce in a saucepan over low heat on the stovetop, adding milk as needed to thin the sauce.
If you're not planning to use the sauce within 3 days, you can freeze it for up to 3 months. However, freezing and thawing can affect the texture of the sauce, making it grainy. To freeze, store it in an airtight container and thaw it overnight in the refrigerator. Reheat the sauce gently on the stovetop over low heat, whisking frequently.
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Frequently asked questions
To make a smooth runny cheese sauce, you'll need to make a roux. Start by melting butter in a saucepan over medium heat. Next, whisk in flour and salt until a paste forms. Slowly whisk in warm milk to create a smooth mixture. Finally, add in shredded cheese and stir until melted and smooth.
For the smoothest sauce, use full-fat cheese and grate it yourself. Harder cheeses, such as cheddar, are ideal for sauces as they melt quickly and evenly. Softer cheeses are also suitable, but use harder cheeses in smaller quantities as they can become greasy.
The best way to reheat cheese sauce is on the stovetop over low heat. Slowly reheat the sauce, stirring frequently and adding milk as needed to loosen it up and ensure a smooth consistency.
