Recipe
Gourmet Cheddar & Parmesan Cheese Sauce
A silky stovetop cheese sauce with mature Cheddar, Parmesan and a tiny mustardy kick — ideal for pasta, cauliflower cheese or spooning over baked potatoes.
Ingredients
Method
5 mins prep10 mins cook15 mins total
Warm the milk in a small pan or in the microwave until steaming but not boiling; this helps the sauce come together smoothly.
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.
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.
Simmer gently for 4–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
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.
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.
Notes
For a thinner pouring sauce, whisk in an extra splash of milk at the end. For macaroni cheese or cauliflower cheese, make it slightly thicker and finish the dish under the grill.
About this recipe
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.
