Cheese Sauce Delia Smith Food

CHEESE SAUCE

Cheese sauce image

This classic, storecupboard white sauce is loaded with strong cheddar cheese - our easy recipe is ready in 15 minutes. Use to make macaroni or cauliflower cheese

Provided by Miriam Nice

Time 15m

Number Of Ingredients 4

Ingredients

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

Steps:

Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
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.
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.

Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium

CHEESY LEEKS

Cheesy leeks image

These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 40m

Yield as a side

Number Of Ingredients 8

Ingredients

600g leeks (about 3 medium), trimmed and cut into 2cm rounds
50g butter
50g plain flour
500ml milk
100g Yeo Valley Organic mature cheddar, grated
1 tsp English mustard
50g stale bread, blitzed to crumbs
2 tsp thyme leaves

Steps:

Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium

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