This is a cracking cheese sauce using four different cheeses. We’ve used parmesan, red Leicester, and taleggio and mozzarella.
The mozzarella gives you that stringiness, but the other three cheeses are completely interchangeable for your favourite cheeses.
The Ultimate Guide to Making the Perfect Cheese Sauce at Home: A Chef’s Recipe
Cheese sauce is one of the most versatile, rich, and satisfying condiments you can master in your home kitchen. Whether drizzled over steamed vegetables, baked into a classic mac and cheese, or served as a creamy dip for nachos, cheese sauce can elevate any dish with its rich, velvety texture and irresistible flavourr.
What Is Cheese Sauce?
Cheese sauce, often known by its French name sauce fromage, is a creamy, smooth sauce made by melting cheese into a base, typically of milk and butter, often thickened with flour. It’s a key component of many beloved dishes, from macaroni and cheese to croque monsieur and nachos. While the base ingredients are simple, the quality of the cheese and technique used can dramatically affect the outcome.
The History of Cheese Sauce
Cheese sauce has been enjoyed in various forms for centuries. Some trace its origins to ancient Rome, where cheesemakers would melt their creations into sauces for feasts. However, the modern cheese sauce as we know it today gained popularity in France during the 19th century, becoming a staple in French cuisine. The French variation, béchamel, was one of the first mother sauces documented in cooking texts, often enriched with cheese to make a Mornay sauce.
In the United States, cheese sauce surged in popularity in the mid-20th century, especially in comfort food dishes like macaroni and cheese. Today, it’s a global favorite, frequently found in street foods, gourmet restaurants, and home kitchens alike.
What to Serve with Cheese Sauce
Cheese sauce works with a wide range of dishes, making it a must-have for any cook:
- Mac and Cheese: A creamy cheese sauce is the heart of any great mac and cheese recipe. Mix it with cooked pasta and bake for a comforting classic.
- Nachos: Drizzle cheese sauce over tortilla chips and top with jalapeños, salsa, and sour cream for an easy, crowd-pleasing snack.
- Broccoli or Cauliflower: Pour your sauce over roasted or steamed vegetables for an indulgent side dish.
- Pretzels: Warm cheese sauce makes the perfect dip for soft pretzels, turning an ordinary snack into something special.
- Baked Potatoes: Spoon cheese sauce over baked potatoes, and add toppings like crispy bacon or chives for a filling meal.
1. Why does my cheese sauce get grainy?
Grainy cheese sauce often results from overheating the cheese, which can cause it to separate. Be sure to lower the heat when adding cheese and stir gently until it’s fully melted.
2. Can I make cheese sauce ahead of time?
Yes, but cheese sauce tends to thicken as it cools. If reheating, add a splash of milk to thin it out and stir continuously over low heat.
3. What cheeses work best for cheese sauce?
Cheddar is the most popular, but feel free to experiment. Gruyère adds a nutty flavour, mozzarella creates a stringy texture, and blue cheese offers a bold, tangy twist.
Cheese sauce may seem simple, but mastering it opens the door to countless delicious dishes. With the right technique and ingredients, you can make a cheese sauce that will impress friends, family, and guests alike. Once you’ve got the basics down, feel free to experiment by adding different cheeses, spices, or even ingredients like caramelised onions or jalapeños for an extra kick.
PrintCheese Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Cuisine: English
Ingredients
- 2 rashers bacon, finely chopped (optional)
- 40g butter
- 40g plain flour
- Pinch cayenne pepper
- 1 tsp Worcestershire sauce
- 2 tsp English mustard
- 350ml whole milk
- 150g cheese (we used grated Parmesan and Red Leicester and cubed taleggio and mozzarella) plus extra to top
- Salt and pepper
- To serve – finely chopped chives, croutons & cooked macaroni
Instructions
- If using the bacon, fry it in a heavy-based saucepan with a little oil on a medium heat until crisp and all the fat has run.
- Remove the bacon using a slotted spoon, leaving the fat in the hot pan.
- Turn the heat down a little and stir the flour into the fat to make a Roux. If this looks dry and there is still flour visible, add a little butter. (If you haven’t used bacon, melt 40g butter and stir in the flour). Allow this to sizzle and cook for 2-3 minutes, stirring all the time.
- Gradually add the milk, a splash at a time, stirring well to ensure no lumps before you add any more.
- When all the milk is incorporated, turn up the heat and keep stirring until the sauce begins to bubble. Add the cayenne, Worcester sauce, black pepper and mustard. Turn down to the lowest heat and allow to simmer gently for 10 minutes until the sauce is thickened.
- Take off the heat and now add the cheese (except mozzarella if using) and allow to melt in, season.
- Stir in the cooked macaroni, half the bacon and chives. Add the mozzarella and mix briefly.
- Top with the remaining bacon, chives and some croutons.
- Put the last of the cheese on top and brown with a blow torch.
