The Science Behind the Perfect Cheese Sauce

Most people would agree that nearly everything tastes better with melted cheese on it. But not when it's separated and oily. We all want it gooey, creamy and warm, right? Well, the science behind that perfect cheese sauce begins by cooking equal parts melted butter and flour into a smooth paste called a roux.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

[asianshell]

Roux = 3 tbsp butter + 4-1/2 flour
3 cups warmed milk (24 oz)
2-1/2 cups grated cheese, extra if needed for consistency

[TheCosmicCloset]

These instructions and the technique was SPOT ON! I've tried so many times unsuccessfully to make a proper cheese sauce until I saw this video, My guests could not stop eating my mac and cheese. In fact, even I don't normally like mac and cheese and cleaned my plate with this technique. The sauce was sooo incredibly silky and smooth - almost like velvet! Kudos to the chef for sharing this knowledge. I've seen tons of videos on youtube but this one is by FAR the best as it relates to explaining WHY this method should be used when making a proper sauce. Oh yeah, I added a dash of nutmeg as suggested by a few other readers :)

[slpplz]

Sharp cheedar doesnt make the sauce gritty. The heat of the béchamel, if too high causes cheese to become gritty. Let the sauce cool a bit before adding cheese.

[johnx]

Metric - 50g butter, 50g flour - 1 litre liquid. Much easier to remember.

[sindeekaye]

I’ve watched tons of “How to make Mac ‘N’ Cheese” Recipes and this was, by far, the clearest and most precise one ever! Thank you! Thank you! Thank you! ♥️ I will be making this!

[karangupta]

The best thing about the video is that it is very informative!!
He just does't simply add the measured quantity of ingredients like most youtubers do.
Thank You so much

[mskiara]

I'm eternally thankful for people who share these recipes, this helps a lot of people online who want to learn to cook. Thank you for sharing!

[FesterPussbucket]

This is why I come back here all the time. When you want facts based on actual knowledge and competency, and not someone's grandma's recipe, you go to the professionals. Again sir, I admire your vast knowledge and ability to explain what is happening effortlessly. Once again, I came back, and I learned. Thank you.

[PixelFlickr]

I was wondering why using only cheddar always gave me a very grainy sauce, I always thought it had something to do with the flour. Very helpful video!

[miaadhaora]

I sometimes add a little nutmeg to my sauce, comes out like heaven. Thank you THOMAS 😺

[notsokrispy]

"Everything tastes better with *a little bit* of melted cheese."

A little bit?
A LITTLE BIT?!
ME, YOUNG SIR, EVERYTHING TASTES BETTER WITH LOTS OF MELTED CHEESE!

Seriously, though. I love melted cheese.

Pushing that aside, thanks for the tips! I really want to make cheese sauce now...

[WordzandRhythmz]

Science indeed...that warm milk changed everything. Now I know why my husband’s roux has been lumpy —warm the milk!!! 👏🏽👏🏽👏🏽 Thank you Chef!!!

[KenDanieli]

Regarding warm vs cold milk: America's Test Kitchen should do an hour of tests on all these tips and rules that TV and YT chefs give us. Leave nothing sacred. Julia, Martha, Jacques, Lydia, Bon Apetit, ATK ... all of them. Any of their "do it this way" tips should be tested scientifically to see if they really make a difference.

I've seen lots of very good cooks say "warm liquid + cold roux" or "cold liquid + warm roux".... opposite temps needed to prevent lumps. And other very good cooks say "warm liquid + warm roux." They can't both be right. What they all say is 1) get the proportions on the roux right. 2) add the liquid gradually, keep mixing. Those last 2 things are the real issue. The temp of the liquid is not important.

[c.e]

Why do i always watch these food videos when i'm hungry?

[Reaper]

Gruyere is one of my favorites, if you mix cheeses you can create another flavor that no one has ever tried before. TheReaper!

[mark]

Oh my gosh! I tried this recipe and it is amazingly flavorful. I think the gruyere really gives it that perfect flavor. And yes, keep the cheddar at 1/2 cup, as otherwise it gets grainy.

[bhorowitz]

I've made beschemel out of both hot and cold milk. if you're on top of it, and you stir it until it comes to a boil, you won't have to worry about lumps. Temperature of the milk doesn't matter. If you use Hot milk, you don't have to wait as long for it to come to a boil, but if you use cold milk, you don't have to dirty another dish to heat it up. I use cold, because i can't be bothered to heat up my milk separately.

[ZombieMan]

I use corn starch in a little cold water and pour it in while it is boiling. It thickens it quickly.

[HeyLookItsAmy]

I was always taught that warm roux + cold milk = no lumps, and it's worked for me so far. But also people swear that warm milk never creates lumps, so maybe both work?

[mksoni]

My very first try to make this cheese sauce for mac and cheese and it came out absolutely perfect. Measurements were spot on. Thank you man!