Description
A smooth, creamy big-batch cheese sauce made with a classic roux, milk, mustard, and melted cheese—perfect for lasagne, mac n cheese, cauliflower cheese, and freezer prep.
Ingredients
100 g butter
100 g flour
1 L milk
2 tsp wholegrain mustard
2 cups (200 g) grated cheese
1/2 tsp freshly grated nutmeg (optional)
Salt and pepper to taste
Instructions
- Melt the butter in a large saucepan over low heat.
- Add the flour and stir until combined, cooking for about 1 minute to remove the raw flour taste.
- Gradually add the milk, whisking well between additions to keep the sauce smooth.
- Once all the milk is added, simmer gently until the sauce thickens.
- Remove from heat and stir in wholegrain mustard, grated cheese, and optional nutmeg.
- Season generously with salt and pepper and whisk until the cheese melts into a smooth, velvety sauce.
Notes
Substitute mild mustard for a smoother appearance.
Swap part of the milk for cream for extra richness.
Use sharp cheddar, Gruyère, or a cheese blend for deeper flavor.
Add paprika or hot sauce for a subtle kick.
Nutrition
- Serving Size: 1/10 batch
- Calories: 170
- Sugar: 3 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 35 mg
