Cheese Sauce

Ingredients:
1 x small block mature cheddar
pint of full fat milk
heaped table spoon of butter
table spoon of plain flour
teaspoon of mustard
pinch of salt
pinch of pepper
pinch of paprika

Utensils:
1 x saucepan
1 x hand whisk
1 x cheese grater

Time:
5 minutes

Method
1. Grate cheese.
2. Heat saucepan to medium-high heat. Add butter and melt.
3. Add flour in one go and whisk vigorously so flour and butter become a smooth paste.
4. Add milk a little bit a a time whisking constantly.
5. When you have added half the milk, start to add the cheese a handful at a time
6. Keep whisking constantly. Keep adding cheese and milk a bit at a time.
7. When all cheese is used, add in the pinches of salt, pepper and paprika.
8. The sauce is complete.

Tip
The trick with cheese sauce is to keep whisking otherwise it will go lumpy.

Uses

• Sauce can be used in lasagne
• Pour cheese sauce over cooked pasta (like macaroni) and bake in oven for 15 minutes
• Pour cheese sauce over cooked (left over) vegetables and bake in oven for 15 minutes
• Butter a heat proof dish. Cut a garlic clove in half rub over inside of bowl. Fill bowl with thick sliced boiled potato. Thin your cheese sauce with some milk so it is runny and not so thick. Pour over potatoes. Pinch (or grate) nut meg, pinch of salt and pepper over dish. Put in oven for 20 minutes or until browned on top at 180 degrees (medium heat).