Cheese Sauce

Copyright 2003 by Stephen Vermeulen

This is a simple cheese flavoured sauce which works well for dressing noodles. Its based on the classic White Sauce (or Bechamel) described in the Joy of Cooking. Note I have modified the recipe by changing the procedure, so that it does not involve pre-cooking the butter and I place the flour in at the end too.  This works well with old cheddar but would probably work well with other cheeses too.


  • 1 cup milk
  • 30g (2 tbsp) butter
  • 2 tbsp white flour
  • 150g grated cheddar cheese (probably about a cup if packed)
  • salt or other spices (such as mustard) to taste (kids like this without anything else, its the cheese they want)

Procedure (takes about 7 minutes)

  1. put the milk and the cold butter (cut in thin chunks so it melts quickly) in a saucepan
  2. heat the milk on medium or a bit more, stiring occasionally with a wire wisk until the butter is melted
  3. while stirring quickly, slowly add the flour
  4. keep stirring and in a minute or two the mixture will thicken
  5. once the mixture starts to thicken, stir in the grated cheese, a bit at a time until it has all disolved
  6. cover and remove from the heat

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