Grate the cheese and stir in until it’s melted. Cook for another minute or so, stirring occasionally. Keep going until the mixture is lovely and smooth, and there are no lumps.Gradually add the milk, stirring as you go and ensuring each new addition is fully incorporated before adding the next.Stir in the flour for 1 minute to make a paste – this is called the roux.
When the butter has melted, add the flour.Melt the butter in a medium saucepan over a medium heat.Strain pasta, leaving the pasta in the strainer and returning the saucepan to burner over medium-low heat. Once water comes to boil, add pasta, return to a boil, and cook 7 minutes, stirring occasionally. Here’s a step-by-step guide to basic cheese sauce: Bring 3 cups of well-salted water to a boil in a medium-saucepan over high heat. Take your cheese sauce up a level by adding garlic, thyme, rosemary or bay leaves, mustard, a grating of nutmeg or plenty of freshly ground black pepper – it’s a great vehicle for other flavours. The trick is to get the sauce silky smooth, which is easy to do as long as you add the milk gradually, stirring constantly so that each new addition is fully incorporated before adding the next. Whether you’re making a Killer Mac ‘n’ Cheese, a comforting lasagne or a cauliflower cheese, you’ll need to know how to make cheese sauce.
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