Mary Berry Cheese Sauce Recipe

This easy cheese sauce is smooth, creamy, and perfect for pasta, vegetables, or baked dishes. It takes just a few minutes to make and can be customized with different cheeses for extra flavor!

Ingredients Needed:

• 25g/1oz butter
• 25g/1oz plain flour
• 400–500ml/14–18fl oz milk
• 80g/3oz mature cheddar, grated (or substitute another good melting cheese, such as gruyère)
• salt and white pepper

How To Make Cheese Sauce Recipe?

1. Melt the butter: Heat a saucepan over medium heat and melt the butter.
2. Stir in the flour: Add the flour and stir constantly for 1–2 minutes until smooth.
3. Slowly add the milk: Pour in a little milk at a time, stirring well after each addition. Keep stirring to prevent lumps.
4. Simmer the sauce: Once all the milk is added, bring the sauce to a gentle boil while stirring. Lower the heat and simmer for 5 minutes.
5. Melt the cheese: Stir in the grated cheese until melted and smooth. Season with salt and white pepper. Do not boil again, or the sauce may turn stringy.

Recipe Tips:

• Stir the flour well: After adding the flour to the butter, keep stirring for at least 1–2 minutes. This removes the raw flour taste and helps create a smooth sauce.
• Add the milk slowly: Pour in the milk a little at a time, stirring well after each addition. This prevents lumps and makes the sauce silky and creamy.
• Use the right heat: Keep the heat on medium-low while cooking. High heat can make the sauce too thick too fast or cause burning.
• Don’t boil after adding cheese: Cheese melts best at a lower temperature. If you boil the sauce, it can turn stringy or grainy.
• Adjust thickness as needed: If the sauce is too thick, add a little more milk and stir. If it’s too thin, let it cook for a bit longer to thicken.

How To Store & Reheat Leftovers?

• Refrigerate: Let the cheese sauce cool completely, then store it in an airtight container in the fridge for up to 3 days.
• Reheat: Pour the cheese sauce into a saucepan and warm over low heat, stirring constantly. If it becomes too thick, add a little milk and stir until smooth. Do not let it boil, or it may turn grainy.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 150mg
• Potassium: 120mg
• Total Carbohydrate: 10g
• Dietary Fiber: 0g
• Sugars: 5g
• Protein: 7g

Try More Mary Berry Recipes:

• Mary Berry Chicken Orzo Recipe
• Mary Berry Highland Pie Recipe
• Mary Berry Potato Salad Recipe

Mary Berry Cheese Sauce Recipe

Course: SauceCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

150

kcal

This easy cheese sauce is smooth, creamy, and perfect for pasta, vegetables, or baked dishes. It takes just a few minutes to make and can be customized with different cheeses for extra flavor!

Ingredients

• 25g/1oz butter

• 25g/1oz plain flour

• 400–500ml/14–18fl oz milk

• 80g/3oz mature cheddar, grated (or substitute another good melting cheese, such as gruyère)

• salt and white pepper

Directions

• Melt the butter: Heat a saucepan over medium heat and melt the butter.
• Stir in the flour: Add the flour and stir constantly for 1–2 minutes until smooth.
• Slowly add the milk: Pour in a little milk at a time, stirring well after each addition. Keep stirring to prevent lumps.
• Simmer the sauce: Once all the milk is added, bring the sauce to a gentle boil while stirring. Lower the heat and simmer for 5 minutes.
• Melt the cheese: Stir in the grated cheese until melted and smooth. Season with salt and white pepper. Do not boil again, or the sauce may turn stringy.

Notes

• Stir the flour well: After adding the flour to the butter, keep stirring for at least 1–2 minutes. This removes the raw flour taste and helps create a smooth sauce.
• Add the milk slowly: Pour in the milk a little at a time, stirring well after each addition. This prevents lumps and makes the sauce silky and creamy.
• Use the right heat: Keep the heat on medium-low while cooking. High heat can make the sauce too thick too fast or cause burning.
• Don’t boil after adding cheese: Cheese melts best at a lower temperature. If you boil the sauce, it can turn stringy or grainy.
• Adjust thickness as needed: If the sauce is too thick, add a little more milk and stir. If it’s too thin, let it cook for a bit longer to thicken.