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Starter Sauce

by Anna Clark & Tony Solomon from Anna Mae’s Mac n Cheese

Form the base to a delicious mac and cheese with this creamy sauce. The step by step recipe is just waiting for your twist on the classic macaroni cheese.

From the book

Anna Clark & Tony Solomon


There are two stages to making a good cheese sauce: making the base, and adding the cheese. This recipe will give you the base for all the mac repices in this book; just add whatever cheese the recipe requires, or go freestyle. 

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600ml whole milk, at room temperature
50g unsalted butter
50g plain flour
A pinch of salt


Place two heavy-bottomed pans over a medium heat.

Heat the milk in one pan until hot, but not boiling.

At the same time melt the butter in the second pan, then reduce the heat to low and gradually stir in the flour using a wooden spoon until you have a paste – this is a roux. Continue to cook, stirring continuously, for 3–4 minutes, or until the roux turns golden in colour, being careful not to overbrown and burn the mixture.

Add the hot milk to the roux a little at a time, stirring vigorously. Once the mixture is fully combined, turn up the heat to medium and cook for a further 5–8 minutes, or until the sauce is thick enough to coat the back of the wooden spoon. Make sure you stir continuously to keep the sauce smooth and so that it doesn’t stick to the bottom of the pan. Season with salt.


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