This classic, storecupboard white sauce is loaded with loads of cheddar and parmesan cheese. You can use it for all sort of dishes like macaroni or cauliflower cheese

Ingredients

• 500ml milk
• 4 tbsp plain flour
• 50g butter
• 100g grated strong cheddar (or 50g grated cheddar, 50g crumbled blue cheese)
• A handful of chives

Method

1. Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
2. Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.
3. Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.
4. Finely dice the chives, add to the sauce and stir them in.

Serving

Serve as a pouring sauce, or a sauce base for lots of dishes. Including my Cheesey Chicken & Stuffing Pies. Watch out for the recipie coming soon.