• 2 Tbsp butter
  • 3 Tbsp flour
  • 1 ½ cup milk
  • 50 g Mainland Egmont Cheese, grated
  1. Melt the butter in a saucepan over medium heat until it just starts to foam. Add the flour and cook, stirring constantly, for 1 to 2 minutes (the mixture will come away from the side of the saucepan).
  2. Remove from the heat and add half of the milk. Use a whisk to whisk until the mixture is smooth. Add the remaining milk and whisk until smooth.
  3. Return to the heat and cook, stirring, for a further 2 to 3 minutes or until the mixture boils and thickens. Remove from the heat and stir in the Mainland Egmont Cheese. Season to taste. Serve with your favourite steamed vegetables.

Top Tips

  • If you prefer a thinner sauce, add a little extra milk.

Rate and Review

9 Ratings

Reviews (9)

Robyn's Review | Rating

Great tasting cheese sauce that goes with pasta and potatoes as well as vegetables.

Susan's Rating
Marie's Review | Rating

Beautiful smooth sauce, easy to make and cheese melted quickly. I added half teaspoon ready made mustard

Elaine's Rating
Shayle's Review | Rating

I used Tasty instead of egmont and it worked a treat.

's Rating
tim's Review | Rating

This recipe must be wrong. I followed it to the T and I've ended up with a very running sauce that tastes like milk. Even doubling the cheese didn't help. Suspect it's supposed to be one cup of milk, not two.

Ashley's Rating
Cherie's Review | Rating

2nd time I've made this always comes out fantastic. Definitely my go to sauce.