How do I make sure my cheese sause doesnt have any lumps?!
Any one got any tips? A full recipe would be great!
Answers: I want to make the perfect macaroni cheese - lump free!
Any one got any tips? A full recipe would be great!
melt 40 grams of butter add 3 level tbsp flour and cook gently for 1 min remove from the heat and gradually add 300ml milk stiring all the time bring this back to the boil and allow to thicken add 75grams of cheese and season to taste yum yum oh as long as you stir in the milk slowly and stir all the time it will be lump free
whisk it
Don't stop stirring.
milk in pan, heat dont let it boil, add cheese bit by bit hand full at a time, stir constantly until desired cheesey ness. just stir constantly no lumps if you stir
the easiest way so you don't get lumps is to heat your milk then thicken with cornflour then add your cheese.
Yes, Melly is correct. Whisk it briskly and continuously.
I like to make a baked mac n cheese with a cream sauce. It depends on who I'm making for for any additions, but the basic recipe is as follows.
Sautee up 1/4 c. butter with 4 tbsp. of flour for about 2 minutes. You don't want the flour to get brown at all. Then add 1 bag of sharp cheddar cheese and 1 of the smallest bricks of velveeta (you need to cut this into cubes) and one can of evaporated milk. Stir this contantly until it comes out creamy. It should take about 8 - 10 minutes until all the cheese is melted.
You can add the macaroni to this and just eat. I like to bake mine in a greased baking dish for a little while until the top becomes browned. This works for about 3/4 box of macaroni. If my crowd is a better palate I like to add a round of smoked gouda and another 1/2 can of evaporated milk and the whole box of macaroni.
If you want to get really fancy right before you are about to bake or serve the unbaked macaroni mix in about 3 tbsp. of truffle butter.
Heat some milk in the microwave until its almost boiling.
Then mix a few spoons of cornflour in a cup with a bit of cold water..
Pour the cornflour into the milk, stiring as you go!
If it doesn't start to thicken when you do this put back in microwave for a min or two then stir again.. if still not thick add some more water and cornflour.
When it starts to thicken add your grated cheese and just keep stiring til its all melted.
Add salt and pepper to taste.
You can also stir in some mustard with the milk when its warm as this give a nice flavor.
Shred the cheese, and whisk as you heat it into sauce.
Apparently there is some kind of flour especially for sauces.
Another secret is to not heat too fast and do not stop stirring. Patience is the virtue here and well worth the wait.
blend it.