Cheese sauce recipes and questions

Bongedone

Do you not have any corn flour ?

hartcjhart

if you have cream just put that in a pan and grate the cheese in

Lillys_mum

Thanks but I don't have cornflour or cream.

I have gone ahead and made it with the semolina and as we speak she is stuffing it in her mouth none the wiser!!!

I guess it works ok then.

MRSMCAWBER

Hi there

glad you managed to make your little ones cheese sauce...
Thought this might be usefull in future... do you buy philli - or the own brand versions? if so if you mix some with a drop of milk you can zap it in the micro very briefly or heat up in a small pan,, it makes a lovely light cheese sauce..great for pasta etc... plus they do different flavours.. your wee one might like more than one of them.. fingers crossed for you

Lillys_mum

Thanks MRSMCAWBER, my daughter loves Phili, she has phili sandwiches every day for lunch!!!

I might give it a try one night.

She enjoyed her macaroni so much she had a second bowl!!!

Primrose

I never use flour when making macaroni cheese. If you only want to make one small portion, use a tiny non-stick saucepan in which to cook the macaroni. When it's cooked, drain it and return it to the saucepan and simply stir in a portion of grated cheddar cheese until it has melted. Quick and easy!

mrbadexample

:hello:

Today I made cauliflower cheese again. Now for some reason, the cheese sauce wasn't up to scratch.

I made it as per my bloke-style recipe here. Instead of Mexicana cheese I used Red Leicester with cracked black pepper :drool:. In the saucepan, the cheese sauce was nice and thick, but when I poured it over the cauliflower and broccoli (I didn't bother with the pasta on this occasion) it pretty much turned to liquid. I don't understand why.

When I dished it up, I had cauliflower, broccoli and bacon in the world's thinnest cheese sauce. Although it still tasted absolutely wonderful, the sauce didn't properly coat the veg. Any idea what I did wrong this time? I've noticed the last couple of times that it's been a bit on the thin side, but nowhere near as bad as today. What tips can you give me for a lovely, thick cheese sauce?

Cheers,
MBE

Edit: The plain flour I used was BBE Nov 2004. That can't possibly be the reason, can it?

Squiggly_Diddly

Was the cauli/broccoli well drained?? If it was still a bit 'wet' then maybe that thinned the sauce down? Did you use the same amount of flour as you did before? Is the Red Leicester a different type of cheese to Mexicana (never heard of that!) - was thinking that a more solid cheese is more likely to make the sauce thicker than something crumbly??

I don't do measurements when I make my cheese sauces so difficult to give tips, but i just melt a bit of butter, then just add "some" flour, stir it about until it's almost in a solid lump, then add the milk bit by bit, then at the end I add my grated cheese, stir through till melted and the sauce is nice & thick, then pour over veg. And then add more grated cheese on top.

Hope this helps - I'll be round later to taste

Squiggly

PS Have discovered your chocolate yogurt cake recipe & will be testing out at the weekend!!!

HariboJunkie

Squiggly_Diddly wrote: »

Was the cauli/broccoli well drained?? If it was still a bit 'wet' then maybe that thinned the sauce down? Did you use the same amount of flour as you did before? Is the Red Leicester a different type of cheese to Mexicana (never heard of that!) - was thinking that a more solid cheese is more likely to make the sauce thicker than something crumbly??

I don't do measurements when I make my cheese sauces so difficult to give tips, but i just melt a bit of butter, then just add "some" flour, stir it about until it's almost in a solid lump, then add the milk bit by bit, then at the end I add my grated cheese, stir through till melted and the sauce is nice & thick, then pour over veg. And then add more grated cheese on top.

Hope this helps - I'll be round later to taste

Squiggly

PS Have discovered your chocolate yogurt cake recipe & will be testing out at the weekend!!!

Yay....Someone else who doesn't do measurements. :j

I agree MrBE.... Make sure you don't overcook the cauli so it doesn't soak up so much water and make sure it's well drained.

In case of disaster with thin cheese sauce, it can easily be turned into cauli cheese soup.

peb

I would guess that maybe red leicester isn't as good as cheddar although they are both firm, thick cheeses. I (sorry) don't measure with sauces, I just but a dollop of this and that in until is seems the right consistency - too liquid more flour or reduce, too solid more liquid. Cauli and brocoli do hold water so, do drain well and maybe make the sauce a little thicker than usual - I e add a bit more of your wonderful flour! (I don't bother with best before dates either!)