Gourmet Cheddar and Parmesan Cheese Sauce
Traditional British Recipes

Gourmet Cheddar and Parmesan Cheese Sauce

On the Hob
serves 4

This is a proper all-purpose cheese sauce: smooth, glossy and deeply savoury without feeling heavy. A quick roux gives it body, mature Cheddar brings the comfort, and Parmesan adds a nutty finish.

Keep the heat gentle once the cheese goes in and the sauce will stay creamy rather than grainy. It is useful for weeknight pasta, vegetables, jacket potatoes or as the base for a simple bake.

SauceSideVegetarianQuick
5 mins prep10 mins cook15 mins total

  1. Warm the milk in a small pan or in the microwave until steaming but not boiling; this helps the sauce come together smoothly.

  2. Melt the butter in a medium saucepan over a low-medium heat, then stir in the flour. Cook for 1–2 minutes, stirring constantly, until the roux looks sandy and smells lightly biscuity.

  3. Whisk in the warm milk a splash at a time at first, beating until smooth before adding more. Once half the milk is in, pour in the rest and keep whisking.

  4. Simmer gently for 4–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

  5. Turn the heat to low and whisk in the Dijon mustard, Cheddar and Parmesan. Stir until the cheese has melted fully and the sauce is glossy.

  6. Season with cayenne, nutmeg, salt and black pepper to taste. Serve straight away, or keep warm over the lowest heat with a splash of milk to loosen if needed.

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