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Please Fave the original Here
This sauce would have a lot of other uses other than covering your nachos, from !
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I've already gone over Cheese Sauce as part of some of my other recipes. I know it's part of the Mac n'Cheese one, at least.
But I wanted to do a couple of basic things to cap off this month.
Maybe cut this recipe in half, because now I've got 1L of Cheese Sauce and I don't need that much but I needed to use up my milk because it was starting to moo, and...
Recipe (makes 1L, estimated)
60g Butter
60g Plain Flour
750ml Full Fat Milk
250g Grated Cheese (used a mix of Red Leicester and Mild Cheddar)
1tbsp Paprika
1tbsp Mild Chilli Powder
1/2tsp Ground Black Pepper
1. Put a large (preferably thick-bottomed) saucepan on low-medium heat and start melting the Butter. Once it has completely melted, stir in the Flour until a loose, wet mixture forms.
2. Turn the heat up and add about 1/3 of the Milk to begin with. Whisk constantly until the mixture has fully combined and there are no lumps, then add the rest of the Milk.
3. Bring the sauce to a low bubble, whisking gently but constantly so it doesn't burn on the bottom. Once the sauce has thickened up, remove the pan from the heat and add the Cheese. Add it one fistful at a time, whisking and melting it in fully each time. You may not need 250g, or you may need more depending on how thick / cheesy you'd like your sauce to be.
4. Because of the amount of Cheese, you shouldn't need to add Salt to the sauce when seasoning it. I'd recommend a half-teaspoon of Black Pepper to finish. You may also add a tablespoon of Paprika and Mild Chilli Powder to give it some pep, but this is an optional finish.
Category Food / Recipes / Tutorials
Species Unspecified / Any
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