Cheese sauce - A selection of easy recipes for cheese sauce.

cheese sauce
Cheese sauce or Mornay sauce as it is otherwise but less commonly known, is very simple to make. If you know how to whip up a white sauce or Béchamel sauce in minutes, then preparing a tasty homemade cheese sauce should not be too much of an ordeal, to say the least.

Cheese sauce is extremely versatile and can be used in a number of dishes.

You can use it to liven up steamed or boiled vegetables, serve it with pasta or prepare it for classic dishes such as macaroni or cauliflower cheese.
Most recipes call for the addition of Cheddar cheese, however, you can experiment and try other cheeses such as Gorgonzola, Gruyere or any other strong cheese.

For a simple and quick cheese sauce, follow our recipe for quick Béchamel or white sauce and then add 4 - 8 oz (115 - 225 g) of grated cheese plus a pinch of cayenne pepper instead of ground nutmeg, during point 5.

If you prefer, why not try some of the recipes below, some of which contain a few more ingredients and a little more work.

Cheesy cheese sauce

  • 1 pint (600 ml) of milk
  • 1½ oz (40 g) of plain flour
  • 1½ oz (40 g) of butter
  • 2 oz (55 g) of grated mature Cheddar cheese
  • 1 oz (30 g) of finely grated Parmesan cheese
  • pinch of cayenne pepper
  • salt and pepper
  1. Melt the butter over a gentle heat in a medium sized saucepan.
  2. Add the flour and mix together to form a smooth paste and cook for 1 or 2 minutes.
  3. Very slowly, add the milk, a little at a time, whilst continuously whisking or stirring with a wooden spoon.
  4. Continue to stir or whisk and cook over a medium - high heat until the sauce starts to thicken and then reduce the heat and simmer for about 5 minutes. Do not allow the sauce to boil.
  5. Add the Cheddar and Parmesan cheeses and stir until the cheeses melt.
  6. Add the cayenne pepper and then season with salt and freshly milled black pepper, cook gently for a few more minutes.
  7. Stir well and then serve.

Three cheese sauce

  • 2 cups of white or Béchamel sauce
  • ¾ cup of grated Cheddar
  • ½ cup of grated Gruyere cheese
  • ¼ cup of grated Parmesan
  • 1 tsp of dry mustard powder
  • 1/3 tsp of paprika
  • ¼ tsp of white pepper
  • ¼ tsp of grated nutmeg
  • salt
  1. Heat up the two cups of white sauce in a medium sized saucepan.
  2. Add each of the spices and seasonings whilst stirring continuously.
  3. Stir in the Parmesan cheese, followed by the Gruyere and then the Cheddar.
  4. Stir well and check that the cheeses have melted and blended into the sauce.
  5. Check the taste and add any extra seasoning if necessary.
  6. Serve as you wish.

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