Making a Cheese Sauce for One.

PhoenixRises · 23-02-2012, 15:25

Hi,

I am going to make a cheesy tuna pasta bake for myself tonight or tomorrow. And I was just curious if someone could advise me on how much cheese I should use.

I don't have a lot of it in my fridge so I am looking to rule the dish in or out

I was going to follow this recipe (without the Sweetcorn) and although I normally just divide the amount by how many it makes, I sometimes find that with smaller dishes you need more. So basically I am asking for those who make cheese sauces often is 40g of cheese enough for the sauce and to sprinkle on top?

LaChatteGitane · 23-02-2012, 15:31

I would say that 40 grs is a bit mean, but then I always add loads of cheese in cheese sauce.

phill363 · 23-02-2012, 16:32

I always do 30 grams butter 30 grams flour 250 - 300 ml milk then just grate as much cheese as you like and season with pepper to taste its nicer with mature cheddar and red leicester mxed I think and it goes a nice colour. its quite a thick sauce that's enough for about 100 grams of pasta

degsyhufc · 23-02-2012, 18:53

I always make too much cheese sauce. For some reason it always gets out of hand. I really should follow a recipe

I add butter, flour and milk, then cheese and if it's too thick add more milk and then I have enough for 4

Just keep it in the fridge and it'll be fine for several days waiting to make something else with it.

c00kiemonster72 · 23-02-2012, 21:33

Adding mustard also helps to lift the cheesy flavour

Bedsit Bob · 06-03-2012, 20:41

One doesn't make a cheese sauce.

One gets one's cook to make it for one.

gemma-the-husky · 06-03-2012, 20:45

40g for 1 in a sauce is perfectly fine, i should thing.

it will be calorific enough, i should think,.

Victoria Sponge · 06-03-2012, 23:53

Quote:

Originally Posted by c00kiemonster72

Adding mustard also helps to lift the cheesy flavour

I was about to say this also.

Orangemaid · 15-12-2012, 18:50

Quote:

Originally Posted by c00kiemonster72

Adding mustard also helps to lift the cheesy flavour

oh i not tried that..i used some nutmeg in cheese sauce, helps make it yum

( i got some last week and gave it a whirl

)

burton07 · 16-12-2012, 16:22

I usually make a fairly thick cheese sauce and keep the leftovers in a covered container in the fridge. The next day I use it as a spread for cheese on toast. Add a sprinkle of Worcester sauce and pop under the grill.

For variation: add a pineapple slice on top and grill
Add a slice tomato
Add some more grated cheese

23-02-2012, 15:25	#1
PhoenixRises Forum Member Join Date: Aug 2011 Posts: 2,563	Making a Cheese Sauce for One. Hi, I am going to make a cheesy tuna pasta bake for myself tonight or tomorrow. And I was just curious if someone could advise me on how much cheese I should use. I don't have a lot of it in my fridge so I am looking to rule the dish in or out I was going to follow this recipe (without the Sweetcorn) and although I normally just divide the amount by how many it makes, I sometimes find that with smaller dishes you need more. So basically I am asking for those who make cheese sauces often is 40g of cheese enough for the sauce and to sprinkle on top?

23-02-2012, 15:31	#2
LaChatteGitane Forum Member Join Date: Mar 2006 Location: stirring the cauldron Posts: 3,957	I would say that 40 grs is a bit mean, but then I always add loads of cheese in cheese sauce.

23-02-2012, 16:32	#3
phill363 Forum Member Join Date: Aug 2011 Location: Birkenhead Posts: 21,845	I always do 30 grams butter 30 grams flour 250 - 300 ml milk then just grate as much cheese as you like and season with pepper to taste its nicer with mature cheddar and red leicester mxed I think and it goes a nice colour. its quite a thick sauce that's enough for about 100 grams of pasta

23-02-2012, 18:53	#4
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	I always make too much cheese sauce. For some reason it always gets out of hand. I really should follow a recipe I add butter, flour and milk, then cheese and if it's too thick add more milk and then I have enough for 4 Just keep it in the fridge and it'll be fine for several days waiting to make something else with it.

23-02-2012, 21:33	#5
c00kiemonster72 Forum Member Join Date: Feb 2010 Posts: 2,250	Adding mustard also helps to lift the cheesy flavour

06-03-2012, 20:41	#6
Bedsit Bob Forum Member Join Date: Jul 2009 Location: North West Posts: 23,325	One doesn't make a cheese sauce. One gets one's cook to make it for one.

06-03-2012, 20:45	#7
gemma-the-husky Forum Member Join Date: Jul 2009 Location: UK Posts: 17,858	40g for 1 in a sauce is perfectly fine, i should thing. it will be calorific enough, i should think,.

06-03-2012, 23:53	#8
Victoria Sponge Forum Member Join Date: May 2006 Location: UK Garage, GoT, Brasil & steak Posts: 10,505	Quote: Originally Posted by c00kiemonster72 Adding mustard also helps to lift the cheesy flavour I was about to say this also.

15-12-2012, 18:50	#9
Orangemaid Forum Member Join Date: May 2008 Location: Sat at computer with heatin on Posts: 45,573	Quote: Originally Posted by c00kiemonster72 Adding mustard also helps to lift the cheesy flavour oh i not tried that..i used some nutmeg in cheese sauce, helps make it yum ( i got some last week and gave it a whirl )

16-12-2012, 16:22	#10
burton07 Forum Member Join Date: Jan 2006 Location: Sitting at my PC Posts: 9,434	I usually make a fairly thick cheese sauce and keep the leftovers in a covered container in the fridge. The next day I use it as a spread for cheese on toast. Add a sprinkle of Worcester sauce and pop under the grill. For variation: add a pineapple slice on top and grill Add a slice tomato Add some more grated cheese

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Making a Cheese Sauce for One.