Hi , I'm Ben , one of the chefs at sorted Food .
And today I'm gonna show you how to make cheese sauce two different ways .
It stems from a mother sauce be .
It's a basic you're gonna want to learn it because you can use it for so many different things .
The first dish we're gonna do is got your name all over it .
Mike Kimchi , Mac and cheese .
Oh , can't wait .
It starts with a white sauce that we turn into a cheese sauce and then we'll turn it into a Mac and cheese and basically no recipe .
There's only three ingredients in this basic white sauce .
Butter , flour and milk .
We're gonna start with the butter , so into a pan over a medium heat , you're gonna add about a heaped tablespoon of butter .
Now you can't really tablespoon of butter , but cut it off the block or the stick of butter .
So you end up with about a heaped tablespoon .
You throw it in the pan .
Now you want to let that melt down .
It will begin to foam .
When it goes quiet .
You're then gonna add in the same quantity of plain flour , so a heat tablespoon now you can weigh it out , and it's about 50 grammes of butter , and it's about 40 grammes of flour .
Fine , but a heat tablespoon of butter and a heat tablespoon flour is all you need to remember .
So there we go .
The butter's completely melted .
It's foaming , and that's really the key .
For whenever you're cooking in butter , you want it to foam .
Then you want it to sizzle a bit .
See how it's quieting down .
Scatter in the flour and then quickly stir it into a paste still over the heat , and you're just gonna stir it until all of that flour combines into all of that butter , and then you're gonna add milk a little bit at a time .
Every time you add some milk , stir it again until it becomes lump free , and eventually you're gonna add in a whole pint of milk .
So it's a heat tablespoon of butter , a heat tablespoon of flour and then a pint of milk .
Now the initial stage , it'll actually look like it's getting thicker , and you'll think , How am I adding in liquid ?
It's getting thicker .
Don't worry , that's what it's supposed to do .
But then add a little bit more , you see , it'll go lumpy .
Stir it until it's no longer lumpy and then add in more .
Some people choose to whisk a sauce .
Personally , I've never bothered cos if you do it this way , it's lump free anyway .
Once that's combined , even a little bit more this whole time , you're over a gentle medium heat now .
This is not how I was taught to make a white sauce or a best meal .
Typically , the milk would be warm when you add it .
Typically , you would have infused the milk in a pan with flavours like an onion that you've studied with cloves made a couple of bay leaves .
It gives the milk flavour that you're adding to the sauce .
That's the classic version .
And if you're doing it just as a white sauce , maybe for layers in a lasagna , then yes , add that extra flavour for me .
I don't bother .
I use the milk cold .
I don't bother to infuse it cos we're adding flavours later on .
Now you can see it's nice and smooth .
Once it starts to become more liquid , you don't want to add too much more until that has come to a bubble .
If you wanna heat it to a bubble , then add in more .
At first you do very small amounts .
When you get towards the end , you can do bigger amounts until that entire pint is in .
You do wanna keep stirring it to make sure that it doesn't stick on the bottom .
But once all the milk is added , you're then going to let it very gently .
Simmer while you carry on , stirring for another couple of minutes and one last thing to add one of your favourite words .
If you don't want to use milk , use stock , stock , fish , stock , chicken stock and what you end up with exactly the same method .
Heat , tablespoon of butter , heat , topo of flour , pint of stock , a volute and that can be the basis to chicken pot pie that can be the basis to fish pie .
You can make so many different dishes with this same method .
I'm a chef , and this is my ballot .
Once it's been gently simmering for a couple of minutes , you want to season it if you're keeping it as a white sauce .
Salt , pepper and a little grating of nutmeg is traditional and delicious .
We're gonna leave the nutmeg out because we're gonna divide this basic white sauce into two .
And I'm gonna show you how to make two different cheese sauces with two different uses .
Purists would say white pepper , so you don't spoil the sauce , but I use what I have and don't give a monkey's genuinely .
This is how I make a white sauce , which I can then turn into a cheese sauce at home .
This method , it's not traditional , but it is awesome , and it will work .
You don't even have to put the chef's jack up on to do it .
Thank goodness for that cos I care about how I look .
Oh , I quite like this .
This rendition of chef jacket that was unnecessarily mean for me .
I apologise , mate .
These quantities obviously make you a pint of white sauce , which you then turn into cheese sauce .
That would be enough for four portions of the two dishes we're making if it's a side dish or a light lunch or two portions .
If it's a meal , how do you know when it's ready ?
Well , one .
The consistency .
You should be able to draw a line through the back of a spoon and it hold that line .
That's the kind of consistency you're looking for and then taste it and make sure it's a seasoned and B , not chalky or floury .
It should be smooth and silky and absolutely delicious , which that is for a cheese sauce .
Obviously you want cheese , and it should be a real cheesy cheese .
You get lots of flavour for this first one , I'm gonna use a cheddar , a mature cheddar , and in terms of quantity , you want about three times as much sauce to grated cheese , so 3 to 1 as a ratio .
If you go 1 to 1 like super super cheesy , it'll be really thick , and you can let it cool down and you can spit it on toast .
And that becomes Welsh reddit .
Over the gentlest of heat , you're gonna stir through your grated cheese until it's all smooth .
Once the cheese has melted into the sauce , then you can add your flavour .
Fresh herbs .
You could add some pesto in there .
We're going for chopped up kimchi .
So a nice , crunchy kimchi .
Stir that through and just watch the colour that that turns this amazing sauce .
So kimchi is a South Korean cabbage dish that's full of kind of chilli and is fermented , so it's tangy as well .
And I think that combo of kimchi and cheese was really made famous in L a several years ago in the street Food trend really kind of Mexican and Korean food combined .
And that is why this just works so well to turn it into our Mac and cheese .
I've just got pasta , which we've just boiled still slightly , Auden Cos it is gonna go through the oven and stir that in .
Yes , this is happy food that's so easy .
Yes , I know this is an even macaroni pasta in a Mac and cheese , but use whatever pasta you have in your Staples cupboard , finish it with a little bit of cheese and then into a hot oven as hot as you can or under a grill .
You just want to colour it .
The second dish , one of the Internet's favourite , one of my favourite dishes cauliflower cheese , exactly the same white sauce before .
Obviously , I've already got half a batch that I saved into that .
Instead of cheddar , I'm gonna add blue cheese , a blue cheese , cauliflower cheese unreal and exactly the same ratio as before .
3 to 13 times as much sauce to cheese .
It's a strong blue cheese .
Crumble it in and stir it in until it melts .
Chop done .
Blue cheese isn't for everyone .
Personally , I love it in a sauce like this , but you use whatever cheese you either have or that you love .
Smoked cheese is really good in a cheese sauce .
I'm saving you all the boring bits , just like the pasta .
I have boiled the cauliflower florets in salted water and tail just cooked in al dente , but I've drained them .
I'm gonna pour the sauce over the top and finish it with a crumb of bread crumbs and almonds .
And if that doesn't make you go wobbly at the knees .
Oh , I don't know what will in Dr OK , there we go two ways with cheese sauce , the kind of food that I love to cook midweek at home , pair either these with a crisp salad or some sauteed green veg , and you've got a wholesome meal and obviously , mix up the flavours .
Mix up the cheese , mix up the pasta shapes , mix up the additional flavours , put it over other veg other than just cauliflower .
Make it your own .
And if you want to give this new skill a go , then right now over on our meal packs app .
There is a hybrid of the two .
It is a one pot cauliflower , Mac and cheese , along with other recipes This week in your meal pack , you can go and give it a go .
You have tasty food .
You'll save money in your shopping and it's free for a month .
Come on , Go check it out .
Ready for the second best part of this video .
We all know the first part was the bubbling cheese .
Yeah , that's so true .
Do you know ?
I know what kimchi Mac and cheese tastes like , and it's amazing .
I'd like to try your blue cheese .
Holy look , I'm not gonna lie .
There's healthier ways to eat veg , but I don't think there's many that are tastier .
Great point .
Oh , wow .