Kamil Perry
Cheese sauce is a versatile dish that can be used in a variety of recipes. It can be made on the stovetop in less than 10 minutes with just a few basic ingredients: butter, flour, milk, and cheese. The key to achieving a smooth and creamy sauce is to heat the milk gently without letting it boil. Cheese sauce is the perfect topping for vegetables, baked potatoes, tortilla chips, and pasta. It can also be used as a dip for nachos or pretzels, or as a base for a chicken noodle casserole. For those with a more adventurous palate, spices like paprika, cayenne pepper, and thyme can be added for an extra kick. Leftovers can be stored in the freezer for several months and reheated on the stovetop, although the texture may change slightly.
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What You'll Learn
Macaroni cheese
To make the cheese sauce, start by making a roux with butter and flour. Melt the butter in a saucepan over medium heat, then add the flour and stir until it forms a paste and is completely absorbed. Next, slowly whisk in milk and continue cooking over medium heat until the mixture comes to a simmer and thickens. Remove from the heat and whisk in the shredded cheese. You can also add seasonings like salt, paprika, and black pepper.
Cook the macaroni according to the package instructions for al dente, but reduce the cooking time by a couple of minutes as it will continue to cook in the oven. Drain the macaroni and lightly coat it in butter to prevent it from absorbing too much liquid and becoming bloated. Toss the macaroni with the cheese sauce, then pour it into a baking dish. Top with more shredded cheese and your choice of toppings, such as breadcrumbs, crushed crackers, or bacon.
Bake the macaroni cheese at 325-350 degrees Fahrenheit for 25-35 minutes, until hot and bubbly. For a crispy, cheesy crust, broil for an additional 2-3 minutes. Macaroni cheese is best served fresh, but leftovers can be refrigerated for 3-5 days or frozen and reheated. To reheat, stir in a little milk or cream and microwave covered, or heat over low heat in a saucepan on the stovetop.
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Baked potatoes
To make the cheese sauce, start by melting the butter in a saucepan over medium heat. Then, add the flour and stir until a paste forms. Next, slowly pour in the milk while constantly whisking. Continue cooking and whisking until the mixture thickens. Finally, add the grated cheese and stir until melted. Season with salt, pepper, and paprika to taste.
When making baked potatoes, it is recommended to use Russet potatoes due to their soft and light texture. However, you can also use red or yellow potatoes, which have higher moisture content and are better suited for wet heat cooking methods such as steaming or boiling. Start by preheating your oven to 350 degrees Fahrenheit and placing a piece of foil on the lower rack to catch any drips. Scrub the potatoes clean, dry them, and pierce them several times with a fork. Brush each potato with olive oil and sprinkle with salt and pepper. Place the potatoes in the oven and bake for about an hour, or longer if they are large. You can also slice the potatoes in half and place them face down on a baking sheet to speed up the baking time and make the front surface extra crispy.
Once the potatoes are baked, let them cool for about 5 minutes, then cut them lengthwise down the middle and make two X's on each end. Squish the potato open and fill it with broccoli florets and a generous ladle of cheese sauce. Serve immediately while still hot and enjoy!
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Nachos
Ingredients:
- Tortilla chips
- Cheese sauce (made using cheddar, milk, butter, and flour)
- Ground beef
- Taco seasoning
- Black beans
- Green onions
- Salsa
- Sour cream
Optional toppings:
- Guacamole
- Pickled jalapeños
- Diced tomatoes
- Avocado
- Cilantro
- Black olives
- Red onions
- Corn
- Fresh jalapeños
Method:
- Preheat the oven to 375°F.
- Spread the tortilla chips onto a rimmed baking sheet.
- Top with cheese sauce, ground beef, taco seasoning, black beans, and half of the green onions.
- Bake for 8 to 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and add the remaining green onions and any other desired toppings.
- Serve with salsa and sour cream.
Tips:
- Choose thicker tortilla chips to withstand the weight of the toppings.
- Use medium cheddar for a smoother cheese sauce.
- Add seasonings like garlic powder, cumin, or cayenne pepper to taste.
- Reheat any leftover cheese sauce over low heat in a saucepan, stirring frequently.
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Pasta bake
Ingredients
For the cheese sauce:
- Butter
- Flour
- Milk
- Cheese (cheddar, or a mix of cheddar and blue cheese)
- Seasonings (salt, paprika, black pepper)
For the pasta bake:
- Pasta (any type, but smaller shapes may not create enough volume)
- Cheese sauce
- Toppings of your choice (e.g. breadcrumbs, parmesan, meat, vegetables)
Method
- Start by making the cheese sauce. Melt butter in a saucepan over medium heat, then whisk in flour and a pinch of salt until a paste forms.
- Slowly add milk while constantly whisking. Continue cooking and whisking until the mixture simmers and thickens.
- Add seasonings and grated cheese, whisking to combine.
- Cook the pasta according to the package instructions until al dente. Drain the pasta and return it to the pot.
- Mix the cooked pasta with the cheese sauce and any additional ingredients you wish to include (such as meat or vegetables).
- Spread the pasta mixture into a large casserole dish. Top with grated cheese and any other toppings you prefer, such as breadcrumbs or parmesan.
- Bake in the oven at a temperature and time suitable for your ingredients. For a simple pasta and cheese bake, 20-25 minutes at a medium temperature should be sufficient, until the cheese is melted and golden.
Tips and Variations:
- You can use any type of pasta, but smaller shapes like risoni or orzo may not create enough volume for a bake.
- For a richer sauce, substitute some of the milk with cream.
- You can add meat, such as ham, bacon, or chicken, directly into the sauce before baking for a meatier flavour.
- If you want a crust but don't have toppings, just drizzle the pasta with butter before baking.
- This dish can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave or oven until piping hot.
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Cauliflower cheese
Ingredients:
- Cauliflower (fresh or frozen) - 1kg/2 lb of florets or 1 very large, 1.5 medium, or 2 small heads
- Butter - 50g or 4 tablespoons
- Flour - 4 tablespoons or 2 tablespoons (if using cornflour/cornstarch)
- Milk - 500ml or 1.5 cups (prefer whole or semi-skimmed milk)
- Cheese - 100g or 2 cups grated (cheddar, Red Leicester, gruyere, or a combination of your favourite melting cheeses.)
- Salt and pepper
- Olive oil
- Optional: cream, mustard, garlic granules, breadcrumbs, paprika, black pepper
Method:
- Preheat your oven to 200-220°C/400-430°F (200°C fan).
- Prepare the cauliflower by cutting it into florets. You should have around 1kg/2 lb of florets.
- Toss the cauliflower florets in olive oil, salt, and pepper. Spread them on a large tray.
- Roast the cauliflower in the oven for 20 minutes without turning. The cauliflower should still be slightly firm with some colour.
- While the cauliflower is roasting, make the cheese sauce. Start by melting the butter in a saucepan over medium heat.
- Add the flour and stir continuously for about 30 seconds to 1 minute until a paste forms and the flour is completely absorbed. Make sure the mixture doesn't brown; we want a white sauce!
- Slowly pour in the milk while whisking continuously to ensure a lump-free sauce. Keep stirring over the heat for about 1-3 minutes until the sauce thickens.
- Add the grated cheese and whisk until it's melted and fully incorporated. You can also add cream and/or mustard for extra flavour and richness.
- Drain the roasted cauliflower and place it in an ovenproof dish.
- Pour the cheese sauce over the cauliflower and mix well to coat evenly.
- Top with shredded cheese and, optionally, breadcrumbs.
- Bake in the oven at 180°C/350°F for about 20 minutes until bubbling and golden.
Tips and Variations:
- Roasting the cauliflower adds more flavour to the dish compared to boiling or steaming.
- You can use different types of cheese, such as cheddar, Red Leicester, or gruyere, or a combination of your favourite melting cheeses.
- For an extra indulgent dish, use cream in addition to milk in the cheese sauce.
- Season the sauce with salt, pepper, paprika, and/or garlic granules to taste.
- You can make this dish ahead of time and refrigerate or freeze it before baking. Just allow for extra cooking time since it will be cold.
Enjoy your homemade Cauliflower Cheese! It's a comforting and cheesy treat that can be served as a main course or a side dish to a roast dinner or Christmas feast.
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Frequently asked questions
Cheese sauce can be used in a variety of recipes, including macaroni and cheese, nachos, casseroles, baked potatoes, and steamed vegetables.
Cheese sauce can be customised with ingredients such as bacon, thyme, mustard, cayenne pepper, and other types of cheese.
Cheese sauce can be made in as little as 5 minutes, although some recipes may take up to 15 minutes.
Yes, cheese sauce can be frozen for up to 3 months. However, it may become grainy after being frozen and thawed, so it is best served fresh.
To reheat cheese sauce, transfer it to a saucepan and heat over low heat while whisking frequently. Avoid microwaving leftovers to prevent separation.
