I’m just posting this incase you’re a uni student who wants to make macaroni cheese or you want to learn how to make bechamel. I dont really use quantities when I make it but you can pretty much eyeball it. The sauce freezes as well so batch cook it when your milk is going out of date and portion it into bags and freeze.
INGREDIENTS
Butter (or vegan alternative)
Flour
Milk
Cheese / Nutritional Yeast
Salt and Pepper
Garlic powder
Mustard (my preference is wholegrain)
METHOD
1 Put a heaped tablespoon of butter in a saucepan and melt.
2 Once melted add flour a spoon at a time until a soft ball forms in the pan
3 Then slowly add milk a little at a time, mixing completely between each addition until it becomes a sauce.
4 Grate your cheese and mix through (bear in mind that this may make the sauce a bit thicker again and you might want to add some more milk)
5 add salt, pepper and garlic powder to taste and stir through a little bit of mustard.
