Prep time
5 minutes
Cooking time
10 minutes
80g mature cheddar cheese
40g (about 3 tbsp) butter or unsaturated margarine
40g (about 4 tbsp) plain flour
600ml (1 pint) milk
A pinch of ground black pepper
Weighing scales
Chopping board
Grater
Saucepan
Hand whisk or wooden spoon
Cheese sauce
Grate the cheese onto the chopping board.
![Cheese sauce](/sites/default/files/styles/recipe_page_image_style/public/2017-09/Cheese%20sauce%201.jpg?h=3e43625b&itok=iAoyf1HI)
Put the butter or unsaturated margarine, flour and milk into a saucepan and bring to the boil over a medium heat, stirring continuously with a whisk or wooden spoon until the sauce bubbles and thickens. Reduce the heat and allow to simmer for 2 minutes.
![Cheese sauce in pan](/sites/default/files/styles/recipe_page_image_style/public/2017-09/Cheese%20sauce%202.jpg?h=3e43625b&itok=wGVWJKv2)
Add the grated cheese to the sauce and stir until it has all melted. Add black pepper.
![Cheese sauce](/sites/default/files/styles/recipe_page_image_style/public/2017-09/Cheese%20sauce%203.jpg?h=3e43625b&itok=P_fhsja4)
Serving suggestions
- Any type of grated hard cheese can be used to make the sauce
- Add chopped fresh or dried herbs to the sauce such as parsley or basil to add variety
- Pour over cooked pasta such as macaroni
- Use the cheese sauce as a dip for cooked vegetables
- Add some sliced cooked mushrooms and garlic to the sauce and pour over cooked chicken
- The sauce can be frozen for up to 3 months. Defrost in the fridge overnight and reheat thoroughly before serving
Top tips
- Children enjoy helping to weigh the ingredients