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Melt the butter in a saucepan, as soon as the butter stops bubbling, add the flour all at once. Stir well and cook the flour for a few minutes on low heat, the roux is now ready.
Gradually add the milk, beating continuously with a whisk. Let the sauce thicken for a few minutes and then stir in the grated cheese in batches. Beat until smooth, with a whisk.
Let the sauce simmer until the desired thickness. Season the sauce to taste with salt, pepper and a pinch of nutmeg.
This cheese sauce is delicious in the familiar pairing with boiled cauliflower. Do try a little cheese sauce on top of your favourite sandwich, sprinkle a little extra grated cheese on top and then pop it in the oven. Enjoy your meal!
Which cheese is best for cheese sauce?
You can use all kinds of cheese, as long as they melt well. Choose young cheeses, Emmental, Gruyère, mature cheeses or cheddar.
Can I also use other types of milk?
The sauce is best with full or semi-skimmed milk, but you can also use (unsweetened) soy milk.