Updated: Apr 24, 2020
A rich and creamy bechamel sauce loaded with three types of cheese. This is a great one to use any odds and ends of cheese you've got at home, and works well with a mixture of strong and mild, hard and soft cheeses. Serve stirred through pasta or with a crusty loaf to dip.
Serves 6-8 people as a pasta sauce
150g cheeses (we use a mixture of blue, hard and cheddar)
Salt and pepper to taste
Start by grating the hard cheeses and blending the soft cheese in a food processor until softened.
Melt the butter in a non stick saucepan over medium. When melted add the flour and stir to cook until you have a golden paste.
Slowly add 1 tbsp milk and stir vigorously until smooth. Repeat with the second tbsp of milk. Continue until you have a thicker paste, then switch to a whisk and and continue to whisk until all the milk has been added.
Once all the liquid has been added, bring the sauce to the boil then remove from the heat. Add all of the grated/ blended cheese and whisk to incorporate until you have a smooth, lump free sauce. Season to taste and enjoy.
Watch our recipe video:
Try this wonderful sauce with our freshly prepared ricotta gnocchi.
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