If you love cauliflower cheese or mac & cheese (or any cheese-based dish for that matter) then you'll love our reduced-fat cheese sauce recipe which uses skimmed milk, and omits the need for butter to reduce the total fat content, but without compromising on its delicious taste.
Get ready to upgrade your next mid-week meal with a cheese sauce to go with it.
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Yields:
4 serving(s)
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Cal/Serv:
160
Ingredients
75g
mature Cheddar or Gruyère cheese
25g
plain white flour
450ml
skimmed milk
25g
freshly grated Parmesan cheese
Salt and freshly ground black pepper
Directions
Step 1Grate the Cheddar or Gruyère cheese. Place the flour in a saucepan, slowly whisk in the milk and bring to the boil, stirring continuously.
Step 2Reduce the heat and simmer gently for 1min. Remove from the heat. Stir in grated Cheddar and Parmesan and season to taste. Cover with a piece of damp greaseproof paper and set aside until needed.
Serve with cooked baby cauliflower and a garnish of chopped chives. Or, use in your next lasagne recipe for a more healthy option. This cheese sauce would also work in a mac and cheese or in our moussaka pasta bake.
To freeze: Complete the sauce, then cool quickly, pack and freeze. To serve, thaw overnight in the fridge. Bring gently to the boil in a non-stick sauce-pan, stirring continuously.
If you've never tried making a white sauce before then this video will help you get it right every time.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
