Cheese Sauce
A rich, creamy cheese sauce infused with mustard and a hint of cayenne, perfect for coating tender macaroni. The combination of cheeses gives a deep, savoury flavour and luxurious texture, with optional crispy bacon for added depth
- Category: Dinner, Sauces
Ingredients
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- 2 rashers bacon, finely chopped (optional)
- 2 tbsp butter
- 40 g plain flour
- Pinch cayenne pepper
- 1 tsp Worcestershire sauce
- 1 tsp English mustard
- 350 ml whole milk
- 150 g cheese (a mix of grated parmesan and red leicester, with cubed taleggio and mozzarella), plus extra to top
- Salt and pepper
- To serve – finely chopped chives, cooked macaroni
Instructions
- Start by preparing your bacon, if you’re using it. Add a splash of oil to a heavy-based saucepan and fry the finely chopped rashers over a medium heat until they’re beautifully crisp and all the fat has rendered out. Lift the bacon from the pan with a slotted spoon and set it aside, keeping all that lovely bacon fat in the pan – it’s going to add a ton of flavour to your sauce.
- Lower the heat slightly and sprinkle in the flour, stirring it into the fat to form a smooth paste, or roux. If the mixture looks a little dry, add a touch of butter until it comes together. If you’re skipping the bacon, simply melt the butter from the start, then stir in the flour. Let this cook gently for a couple of minutes, stirring all the time – this step helps to cook out the raw flour flavour and gives your sauce a richer taste.
- Next, pour in the milk gradually, a little at a time, whisking constantly to keep things smooth and lump-free. As the sauce starts to thicken, continue adding milk until it’s all incorporated. Turn the heat up slightly and bring the mixture to a gentle bubble – this is where it transforms into a glossy, creamy base.
- Stir in the cayenne pepper, Worcestershire sauce, mustard, and a good twist of black pepper. Reduce the heat to its lowest setting and let the sauce simmer for about ten minutes, thickening beautifully while the flavours blend together.
- Once the sauce has reached that perfect, velvety consistency, take it off the heat and stir in your cheeses (except the mozzarella, if you’re using it). Let them melt slowly, turning the sauce into a luxurious, cheesy dream. Taste and season with a little salt and more pepper if needed.
- Now fold in your cooked macaroni, along with half the bacon and a handful of chopped chives. Add the mozzarella and give everything one last gentle stir – just enough to mix without losing those gooey cheese pockets.
- To finish, spoon the macaroni cheese into a dish and scatter over the remaining bacon, a few more chives, and some crunchy croutons if you like. Sprinkle the extra cheese over the top and brown it with a blowtorch or under a hot grill until golden, bubbling, and irresistibly crisp.
- Serve straight away – creamy, smoky, and pure comfort in a bowl.
