Does anyone have a good cheese sauce recipe made from a Bechamel?

Question

I usually just use cheddar cheese, and was wondering if there were any really good cheese(s) for this purpose.

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Answer 1

Oh yeah. Almost any kind of cheese that melts will make a great cheese sauce once you have made a bechamel. Swiss cheese is good, bleu cheese is great if you like the taste of bleu cheese. Grated Parmesan is nice, gouda, provolone, meunster or even Brie would make a great cheese sauce. Just make your bechamel first.

Start by adding butter to a saucepan on med low heat and melt it. Add equal part flour to the pan and cook the flour for about 2-3 minutes. Add your cream, bring to a boil, and let simmer until thickened to your liking. Season to taste with salt, white pepper and dash of nutmeg. Turn heat off and add your cheese. Stir until cheese melts. Boom! Cheese sauce! I hope this helps you out. Happy cooking!  

Answer 2

Gruyere cheese is by far the best for a cheese sauce.  A bit smoky and still smooth.  It does not overpower like bleu cheese or swiss.  Simply grate the cheese and add to your bechamel sauce.

Answer 3

The classic Bechamel based cheese sauce is of course  a Mornay sauce which uses Gruyere cheese

The best way to avoid lumps in any roux thickened sauce is   using the tip of your whisk incrementally add the  roux to the simmering liquid and not the other way around

Answer 4

half cheddar half parmesan

Answer 5

Parmesan is by far the best for lasagna but obviously more expensive. Some blue cheeses also work really well, it depends how the sauce will be used. For example blue cheese sauce with pine nuts over chicken. But there are some great cheddars out there so don't say "just cheddar". Your cheddar cheese sauce with smoked haddock would be fantastic.

Answer 6

A real Bechamel sauce does not contain any cheese at all.

Its a sauce made from scratch.

Bechamel Sauce

INGREDIENTS

4 tablespoons butter

2 tablespoons grated onion

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1 pinch dried thyme

1 pinch ground cayenne pepper



DIRECTIONS

MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.

Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.

Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.

After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!

STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

Answer 7

Oooo!  My favorite is to use artisian sharp white cheddar and freshly grated parmesean.

Answer 8

Freshly grated Parmesan is wonderful.  You can also try Provolone, Fontina or Romano.  Just add 1 cup to the below recipe:  :)

Bechamel Basic Recipe (Besciamella)

    * 8 tablespoons (1 stick) unsalted butter

    * 3/4 cup unbleached all-purpose flour

    * 1 quart whole milk

    * 1/4 teaspoon salt and 1/8 teaspoon freshly ground white pepper

    * 1/16 teaspoon freshly grated nutmeg