Bits and Pieces Cheese Sauce

We all have them. Little pieces of cheese sitting in the fridge, forgotten and forlorn.

They may be a bit dry for the cheeseboard, but they can still live a very happy second life in a cheese sauce. Pour it over steamed vegetables, cauliflower, pasta, potatoes or anything else that could use a little cheesey therapy.

A cheese sauce is basically a white sauce with cheese added. Blues, cheddars and harder cheeses work especially well. Soft cheeses can be a bit trickier because the rind may leave little lumps in the sauce, so they are often better melted onto pizza, toasties or baked dishes.

Here’s the simple version:

1. Melt 2 tablespoons of butter in a saucepan.
2. Add 2 to 3 tablespoons of plain flour and stir until combined.
3. Cook for a minute or two.
4. Slowly add 500 ml of milk, whisking as you go so it stays smooth.
5. Once thickened, add your leftover cheese bits, preferably grated.
6. Stir until melted, taste, and season if needed.

And there you have it: fridge scraps transformed into something very respectable. Cheese therapy, in sauce form.