This is the easy way... I love a good cheese sauce to go with veges... and sometimes on it's own on toast!


  • 1 knob of butter

  • About 1c of milk

  • About 2tbs of cornflour

  • About 1/4c grated Parmesan cheese

  • About 1/2c grated Cheddar cheese

  • Salt

  • Pepper


  • 1.

    Place a the butter into a saucepan and allow to melt. Add cornflour and use a whisk to combine. Keep whisking until you get a smooth paste.

  • 2.

    Add milk - start with about 1/4c and combine well. Ensure you have a smooth consistancy after each addtion. If it isn't smoothing out, add a little more milk and keep whisking!

  • 3.

    Once you have added all the milk, it should be the consistancy of thickened cream. Add the parmesan cheese and whisk until well combined.

  • 4.

    Add cheddar to taste (more if you like it thivk, less if you like it runny). Season to taste.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 186kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 8g
  • Carbohydrate 6g
  • Sugar 3g
  • Sodium 216mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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* If you "white sauce" isn't getting smooth, there's a couple of things you can try... 1. Add more milk/stock/water and keep whisking 2. Take it off the heat - it cooks the mixture quickly and you don;t have a chance to get rid of the lumps 3. if all else fails, don't throw it away, use a sieve

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