I’ve had my Bellini for a couple of months now, and it’s taken me that long to get around to trying a cheese sauce. It seemed a bit pointless – what could be easier than making it in a saucepan? I also make a pretty mean cheese sauce, so didn’t want to mess with it.
But sooner or later I had one of those nights when you just can’t be bothered cooking, and the toddler is whingeing, and you don’t have anything nice in the freezer, and you’ve already made risotto for dinner that week. And you’ve run out of baked beans. So pasta with cheese sauce and frozen veg was called for.
I based it roughly on this thermomix recipe. Apparently the one in the EDC is nothing special so I tried this instead, but reduced the milk (it seemed like a lot) and changed the method slightly.
Cheese sauce recipe
- 50g plain flour
- 50g butter
- 300g milk
- 180g cheddar cheese
- 1tsp Dijon mustard
- pinch cayenne pepper
- salt to taste
1. Add flour to the jug. Chop cheese into chunks and add to jug. Process on Sp 7 for 10 sec.
2. Add all the other ingredients. Cook on Sp3 at 90 deg for 7 min.
If you have a different thermal cooker, click on the name of your machine for general tips on converting this recipe and others: