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.
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.
Add the grated cheese to the sauce and stir until it has all melted. Add black pepper.
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
