Cheese sauce
A smooth, rich cheddar cheese sauce with a hint of mustard, for macaroni cheese, cauliflower, fish pies and bakes.
Make this once, then cook it into 28 different dishes.
- Time25 min
- LevelEasy
- Costabout £0.62 a head
- Makesabout 900 ml, enough for 3 dishes for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt the butter in a saucepan over a medium heat. Add the flour and stir for 1 to 2 minutes to make a smooth paste. Do not let it colour.
1 min 30 s - 2
Add the warm milk a little at a time, whisking well after each addition to keep the sauce smooth.
- 3
Bring to a gentle simmer and cook, stirring constantly, for 5 to 6 minutes, until thick and glossy, with no floury taste.
5 min 30 s - 4
Take the pan off the heat. Stir in the cheese a handful at a time until melted and smooth. Do not boil the sauce once the cheese is in, or it can turn grainy.
- 5
Stir in the mustard, nutmeg, pepper and salt. Taste: it should be cheesy, creamy and savoury, with a gentle bite. Add a little more cheese or mustard if you like.
- 6
Use straight away, or cover the surface with cling film and cool within 90 minutes. You should have about 900 ml.
About cheese sauce
Cheese sauce is a thick, creamy sauce made by melting grated cheese into a white sauce of butter, flour and milk. In Britain it is almost always made with mature cheddar, and it is the sauce that goes on macaroni cheese, cauliflower cheese and many fish pies and gratins.
It tastes rich, savoury and tangy, with a mild warmth from the mustard, which sharpens the cheese rather than tasting mustardy. A mature cheddar gives the strongest flavour, and a splash of milk keeps it silky.
This sauce is made in one pan in 25 minutes. One batch makes about 900 ml, enough for three dishes for four people at 300 ml each. A gluten free option is in the tips.
Tips
- Grate the cheese yourself. Pre-grated cheese contains anti-caking starch that can make the sauce grainy.
- Add the cheese off the heat. If the sauce boils after the cheese goes in, the fat can separate and look oily.
- Some English mustards contain wheat flour. If you are cooking gluten free, check the label or leave the mustard out.
- For a gluten free sauce, use 60 g gluten free plain flour or 40 g cornflour in place of the flour.
- Mix cheddar with a little parmesan or Red Leicester for more depth or colour.
Storing and freezing
Cool within 90 minutes with cling film pressed on the surface. Keeps up to 3 days in the fridge, or 2 months in the freezer. Reheat gently, whisking, until steaming hot, adding a splash of milk if thick.
Dishes you can make with cheese sauce
Nasu Kare Gratin (Aubergine Curry Bake)
EFNFGochujang Mac and Cheese
EFNFKimchi Mac and Cheese
NFEFChicken and Tomato Pasta Bake
EFNFBolognese Mac and Cheese Bake
EFNFCroque Madame (Ham, Gruyere and Fried Egg Toastie)
NFNOGGratin d'Endives au Jambon (Chicory and Ham Gratin)
EFNFNOGSmoked Haddock Mornay
EFNFNOGCheese Soufflé (Soufflé au Fromage)
NFNOGEggs Florentine with Cheese Sauce
NFBroccoli and Cheddar Loaded Jacket Potatoes
EFNFChilli Cheese Fries
EFNFQuestions
Why is my cheese sauce grainy or oily?
The sauce was too hot when the cheese went in, or pre-grated cheese was used. Take it off the heat, add freshly grated cheese slowly and whisk until smooth. A splash of cold milk can bring it back.
Is cheese sauce gluten free or vegetarian?
It is vegetarian (with vegetarian cheddar), egg free and nut free. It is not gluten free or dairy free as written. See the tips for a gluten free version. Dairy free cheese sauces behave differently, so we do not give one here.
Which cheese is best?
Mature cheddar gives the best flavour. Mix in a little Red Leicester for colour, Gruyere for nuttiness or parmesan for savouriness. Avoid very mild cheeses, which taste bland.
Can I make cheese sauce ahead?
Yes. Make it up to 3 days ahead, covered, in the fridge. Reheat gently with a splash of milk, whisking until smooth and steaming hot. It will thicken as it cools.
How do I make it thicker or thinner?
For thicker, simmer a little longer before adding the cheese. For thinner, whisk in warm milk, a splash at a time. Remember it thickens as it cools or bakes.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
