How To Make A Roux Cheese Sauce

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How To Make Mac And Cheese

How To Make A Roux, Bechamel, & Cheese Sauce ~ [email protected]
  • Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions. Drain and set aside for a few minutes.
  • To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
  • Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine. This is a thick and creamy sauce. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency.
  • What Are The Four Types Of Roux

    There are four types of roux: white, blond, brown and dark. They all contain the same ingredientsequal parts flour and fatbut the colors differ based on how long you cook the mixture.

    • White roux is the most common and has the most thickening power. Youll find it in recipes for white sauce and soups. You only cook this roux long enough to eliminate the flours raw flavor, about 2 to 3 minutes.
    • Blond roux has an off-white color you could call eggshell and a buttery flavor. Its perfect for quick pan sauces. You would use this type of roux to make veloute but you can also use it in any recipe that calls for a white roux. Blond roux cooks for 5 to 10 minutes.
    • Brown roux is caramel-colored and has a nutty, rich flavor. Use it in complex soups and stews, and cook it for 20 to 30 minutes.
    • Dark roux is the darkest and most flavorful roux. It requires constant stirring. Youll also find that many cooks use vegetable oil instead of butter for a dark roux, to avoid burning the butter. Youll end up with a maple-colored mixture that doesnt have as much thickening power as the lighter versions, but it is deeply flavorful. To reach this level, cook at least 45 minutes.

    Can I Make This In Advance

    One of my favourite things about this creamy cheese sauce is that it can be made ahead of time! Prepare your sauce, cool it until it is room temperature, and transfer it into an airtight container. It can be stored in the refrigerator for up to a week, and then reheated in a saucepan over low heat when ready to use. Convenient!

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    What Is Roux Used For

    You can make a wide variety of dishes once you know how to make a roux, depending on what type youre making .

    In particular, in French cooking, a roux serves as the base for three of what are known as the mother sauces:

    • Béchamel sauce: A creamy white sauce made with a white roux and milk.
    • Velouté sauce: A velvety, savory sauce made with a white or blond roux and stock, such as chicken stock.
    • Espagnole sauce: A strongly flavorful brown sauce made using a brown roux, stock, meat, vegetables, sugar, and seasonings.

    Keep These Tips In Mind When Cooking With Cheese:

    How to Make a Roux &  Cheese Sauce
    • Shred, crumble, or finely dice the cheese before heating to ensure quick, smooth melting. The colder the cheese is, the easier it will be to cut.
    • The less you heat cheese, the better. When making soup, sauce, or fondue, add the cheese last then heat it only as long as it takes to melt. If it gets too hot it will get tough. Often, you can remove the pan from the burner the residual heat will melt the cheese.
    • Allow the shredded cheese to come to room temperature before adding it to a hot mixture.
    • Starch will keep the cheese from curdling. If using all-purpose flour, add it to the mixture before the cheese it needs to be cooked for a few minutes to remove the starchy taste.
    • Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy. This is why most cheese fondue recipes have a base of white wine. Simply sprinkle some lemon juice over the shredded cheese before heating it.
    • Reduced-fat cheeses melt differently than regular full-fat cheeses. Reduced fat cheese will take longer to melt and will not have the same velvety consistency in the sauce. Be sure to shred reduced-fat cheese very finely, and allow it to melt over very low heat while stirring constantly.

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    What Are The Right Ratios For A Roux

    Use an easy-to-remember equal quantity of flour to butter. This gives a good all-round thick, paste and makes it easier to incorporate the liquid. Your mixture will be less likely to go lumpy.

    A good ratio for a basic sauce is:

    • 50g butter
    • 50g plain flour
    • 500ml whole milk

    Try our easy white sauce recipe for a step-by-step guide to velvety smooth sauce. Want an easy to follow video tutorial? Watch our video and learn how to make our easiest ever white sauce.

    What Can You Substitute For Flour In A Roux

    For gluten-free thickening power, look to any of these ways to thicken a sauce. Skip the flour and make a cornstarch or arrowroot slurry as a thickener to mix into your sauce or soup at the end of the cooking time. Or, if you want to keep the nutty flavor of a roux, try swapping in sweet rice flour for wheat flour. Its ground from glutinous rice, so it creates the same silky texture as using regular flour.

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    Choose Your Cheeses Thoughtfully

    You might think you can just throw whatever cheeses you happen to have in the fridge into your mac and cheese, and, to a certain extent thats true. But if youre looking to make the creamiest mac and cheese you possibly can, youll want to be a little more discerning. A cheese like Parmesan, for instance, isnt going to melt super well, meaning its better for a topper than for your creamy cheese sauce. Cheddar and similar cheeses that melt well will make your sauce the creamiest it can be.

    The most popular approach is to make your mac and cheese entirely on the stovetop.

    Most of the stovetop recipes are based on the same basic process:

  • Start with a roux of equal parts butter and flour.
  • Make your roux into a bechamel sauce by slowly adding milk.
  • Make your bechamel into a mornay sauce by adding your cheese.
  • Combine with your cooked pasta and warm it all through.
  • Thats not to say its simple though. Making a roux is fiddly and time consuming. So why do it?

    What Is Garlic Parmesan Sauce Made Of

    Lesson 1: Basic cheese sauce from a roux

    Garlic Parmesan Sauce is a creamy, dense sauce made from garlic, flour, milk, and cheese. It is quite a versatile sauce and can be used to make pizza, pasta, spaghetti, baked vegetables, chicken wings, and even rice. You can make an adult version of this parmesan cheese sauce by adding some wine or sherry to it.

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    Recipes With Roux Sauce

    Can You Freeze Mac And Cheese Without Flour

    Yes, you can freeze this no flour mac and cheese recipe because its a saucy version! Cool to room temperature, then freeze in a freezer-friendly container for up to 3 months.

    Defrost overnight in the refrigerator, then reheat in the microwave until warm stir well. I like to sprinkle extra cheese on top and then pop it back in the microwave for melty goodness.

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    How To Make Mac And Cheese Without Flour

    Everyone loves mac & cheese, but making a roux takes time and can be a pain to get right. No one wants grainy mac and cheese!

    Read on to discover how to make mac and cheese without flour, but also how to make a better roux.

    This post may contain affiliate links. Please read my disclosure policy.

    Making Mac And Cheese With And Without Flour

    Classic Stovetop Mac &  Cheese â 30 Pounds of Apples

    You have a few choices for how to approach your homemade macaroni and cheese:

    • Stovetop. Make your mac and cheese completely on the stovetop.
    • Oven-baked. Embracing the southern style, make your mac and cheese in the oven.
    • Combination approach. Best of both worlds, maybe? Make your cheese sauce on the stove, then bake the whole lot in the oven for a golden top.

    But if youre looking to make your mac and cheese without flour, your best option is one of the Southern oven-baked recipes. They take a totally different approach to thickening the sauce, but still produce delicious results.

    These and the other recipes without flour are listed separately below.

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    Other Amazing Pasta Recipes

    You cant go wrong with a good noodle dish. These are a few of my familys favorite pasta dinners, ready to wow yours! Theyre all easy to make and packed with so much mouthwatering flavor. Enjoy!

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    What Is Roux Made Of

    Roux is made from equal parts of flour and fat. You can use any kind of oil or animal fat, depending on the choice, dietary preferences, allergies. Whether you measure your ingredients by volume or by weight, use a 1 to 1 ratio .

    You can use whole wheat flour instead of all-purpose flour. You may notice a slightly different taste, but if you often cook with whole wheat flour it works in your recipes just as well. I haven’t tried using gluten-free flour in a roux, but I have seen rice flour mentioned as a good substitute to make a gluten-free roux.

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    Video: How To Make A Roux

    Scroll down to the recipe card to watch the video on how to make this amazing thickening agent Its really simple!

    Types of Roux

    There are several different types or stages of cooking roux. The color is based on how long the flour and fat are cooked.

  • White: This is the lightest. White roux should be slightly puffed after just 1 to 2 minutes of cooking. It it used to make sauces like sausage gravy or a bechamel sauce, and its the perfect thickener for homemade mac and cheese.
  • Blond:A blond color roux has a puffy looking appearance as well. It requires cooking for 3 minutes and is used to make lighter sauces like velouté or the gravy for Salisbury steak.
  • Light Brown: At this stage, it will be very thick and have a color similar to peanut butter. It is perfect for making gravy, and it should reach this level after 5 to 6 minutes of cook time.
  • Dark Brown:This deep dark brown thickener is almost black in color. It is great for making Cajun and Creole dishes like shrimp etouffee. Because of the long cook time of 7 to 8 minutes, it is best to use a high smoke point oil, clarified butter, or ghee instead of traditional butter. This is because regular butter is likely to burn.
  • Good choices for oil are canola, vegetable, or avocado oil. I also sometimes use shortening, or the incredible liquid gold that is bacon fat. As a result, you will have plenty of extra flavor there!

    What Can You Add To Thicken A Sauce

    How To Make A Roux. How To Make A Cheese Sauce From Scratch

    Cornstarch is a common thickening agent in the culinary arts, but if you add it directly to the liquid you want to thicken, it will clump up. To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid .

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    Homemade Cheese Sauce Faqs

    What is a Cheese Sauce made of?

    Homemade cheese sauce consists of cheese, milk, a roux made up of butter and flour, and the seasonings of your choice. Its incredibly simple and so delicious!

    What is a good melting cheese for sauce?

    I love to keep it classic with sharp cheddar, but any melty cheese works great. Try Asiago, white cheddar, fontina, gouda, gruyere, havarti, Monterey jack, mozzarella, you name it. You can even use a combination. Whatever you do, shred the cheese yourself! Pre-shredded cheese includes anti-caking agents which prevent it from melting smoothly.

    How to store:

    Leftover sauce will last in an airtight container in the fridge for up to 2 days. To reheat, warm in the microwave or on low on the stove until heated through. You may want to add a splash of milk or water to thin the sauce when reheating.

    Best Mac And Cheese Sauce

    This post may contain affiliate links. Please read my disclosure policy.

    No matter if youre making stovetop mac and cheese or baked mac and cheese, this is the best mac and cheese sauce on the internet!

    Made with simple ingredients such as a mac and cheese roux, cheddar cheese, salt, and pepper, this cheese sauce for mac and cheese is creamy and scrumptious.

    Obviously, if youre on this site you are a cheese lover. I mean, we are The Cheese Knees after all!

    Every cheese website deserves to have a signature mac and cheese sauce thats easy to make, creamy, and perfect on any noodle! PS: if you havent tried our classic mac and cheese, you need to now!

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    More Cheese Recipe Videos

    My family and I really enjoy cheese in all its forms. If you do too, be sure to check out the videos below, where I show you the easy way to make homemade:

    And speaking of mac and cheese, if you have an Instant Pot, dont miss my Instant Pot Creamy Mac and Cheese recipe video!

    If you have been disappointed with other Instant Pot mac and cheese videos on the Internet , I show you how to make this creamy dish perfect every time. I talked with the Instant Pot company, and I share their secret tips with you.

    Ever wonder what to do with those little bits and bobs of leftover cheese that might grow mold in your fridge if left unattended? Well, you are never going to waste cheese again with this clever recipe. And no one will ever know that you made a scrumptious cheese spread with nothing more than little scraps of cheese! Its the ultimate in a no-waste kitchen recipe.

    How To Make Cheese Sauce

    How to Make the Perfect Roux for Sauces, Mac and Cheese, and Stews ...
  • Make a Roux Melt butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste.
  • Add Milk Whisk in the salt and pepper. Gradually add in milk, while continuously whisking. Continue to cook and whisk until slightly thick.
  • Add Cheese Remove the saucepan from heat. Add in the cheddar cheese and stir until the cheese has melted and is smooth.
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    How To Make Cheese Sauce:

    Gather all the ingredients ahead of time because the sauce comes together really quickly. If youre using it over Air Fryer Roasted Broccoli, you can make this cheese sauce in less time than it takes to air fry the broccoli .

    Grate the cheese, then make the roux a butter-flour blend that thickens the sauce.

    In a medium saucepan, melt the butter over medium to medium-low heat, then sprinkle the flour over the top and whisk until smooth.

    Pour in the milk and season with salt then continue whisking constantly until the milk and flour mixture are combined. Increase the heat, bring to a full boil then reduce the heat and simmer until the white sauce thickens.

    Remove the pan from the heat then slowly add the cheese, gently stirring until its melted and the sauce is smooth and silky.

    Taste and adjust salt as you like then eat right away. If your sauce is too thick, add a splash of milk and stir.

    Enjoy!

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