Cheat's cheese sauce

Crème fraîche. NOT the low-fat sort. Spread over lasagne sheets and sprinkle liberally with cheese. It's so easy, and works a treat..! 🙂
(DS gave me this tip - apparently he got it from a Jamie Oliver cookbook)

I make a roux on high heat. I add the milk all at once, whisking as I do it.

Always smooth. No problems. I was shown this method by a chef as a girl. I assumed for years that it was the "correct" way.

It's very fast.

I endorse SueDoku.

I do that LadyGracie I saw it on This Morning. 30g marge 30g plain flour 400 mls milk. Heat milk and chuck it all in. Wait til it thickens then add cheese and mustard. Adjust amounts depending on how thick you want it. Dead easy.

You could try a carton of thick double cream, and a couple of handfuls of grated cheese. Warmed till the cheese melts. I’ve done this and it makes for a very creamy lasagne, who cares if it all mixes up together . No good if you are counting calories or watching your cholesterol!

I use Fromage Fraiche rather than Creme fraiche, less fat and fewer calories.

For lasagna I always cheat. I make the sauce with cornflour, as I would custard, and add mixed herbs, salt and pepper. Works really well and no-one knows I didn't make a proper 'roux' - fewer calories too. No cheese in the sauce, I put cheese on top only.

Ithink traditionally Lasagna has no cheese in the sauce...

Don't bother eith a roux, throw the butter, flour, milk into a saucepan, whisk while it comes to the boil add the cheese and stir until melted. Easy peasy

To be honest, with a few exceptions, these ideas are not really cheaty enough.

Cornflour and milk is surely cheaty enough + a bit of pepper, salt and a few mixed herbs ?!?

kittylester

To be honest, with a few exceptions, these ideas are not really cheaty enough.

The only way to really cheat is to buy readymade 😁

Ready grated cheese? You can buy all different types, Cheddar, Mozzarella, Parmesan! Great for sauces and for those who Spain grating cheese hard on the wrists.

Spain? 🤔
Do not multitask.

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My chef trained husband uses double cream, slowly warmed, then adds grated cheese (to your taste)and a little mustard, stirring until all the cheese is melted. Always works well and saves time waiting for the flour in a traditional roux to cook out, as he calls it.

I buy the fresh cheese sauce in Sainsburys and use it as a base adding a few teaspoons of plain flour put it in a saucepan and add milk to slacken/ give more quantity depending on what you are making. The Sainsburys cheese sauce freezes really well so always have a tub on hand. Good luck

If I'm really rushed I have sometimes made it with milk thickened with cornflour It's ok but always seems thin compared with one made with a roux. Usually I use the method I learn't from Fanny Craddock over 50 years ago (the only worthwhile thing I did learn from her) Basically adding the milk a little at a time and beating thoroughly each time it boiled. Take the sauce off the heat before you add any cheese to prevent splitting.

For lasagne I make a béchamel and then put a layer of grated parmesan on top. I never use any other cheese. For the béchamel I melt the butter, add a spoon full of flour (not cornflour), cook that for a couple of minutes while stirring, then slowly add warm milk and a bayleaf and stir gently to thicken. It takes about five minutes.
I did notice the other day that Lidl had packet béchamel, but apart from that I am not sure that they do it in French supermarkets.

Melt a knob of butter take off the heat, spoon of cornflour mixed in, then add milk, well stirred until it thickens add grated cheese salt pepper about 6 minutes

Oh everyone I agree with Blubell and it’s so much more tastier making your own from scratch I add a touch of mustard and a sliced tomato with mine. You can’t go wrong with this. Then because I make too much the lovely neighbour gets a treat and she says it’s really delicious it only takes five minute it would take not much less time opening a packet or pouring from a jar which won’t taste as good.
Good luck everyone.

I wouldn't use a jar or packet - I don't cheat that much!!!

As I said, I usually have Sainsbury's 4 cheese sauce in the freezer and would use that but I was hoping for different ideas.

I like the idea of creme fraiche or cream with grated cheese or just cream cheese.

Isn’t sainsbury s 4 cheese sauce a cheat then Kitty never even been in a Sainsbury’s so no idea what it is or how it arrives if it doesn’t come in a jar or packet what is it ?

Yep it is a cheat. It comes in a tub in the chiller cabinets. I was interested in other cheats.

I also use Bisto. Never fails.

I make it in the food processor. Put the bowl of the food processor with the milk into the microwave for a couple of minutes to boil it. Put the chopper in, drop in a spoonful of flour and a knob of butter, vegetable stock powder (or just salt) and any leftover cheese, roughly chopped up. Whizz that lot until smooth, remove the blades and replace in the microwave and re-boil for a minute or so. If necessary, give it another whirl.

Some of these recipes seem to be more complicated and us more equipment than I was hoping for.

I can do the traditional method and have been doing for 53 years - I love cooking but, if there is a cheats way of making life easier why not use it.

Some people use stock cubes (or, probably worse still, stock from Sainsbury's chiller cabinet!!) Others will make their own. Some people add tins of soup to casseroles - others don't.

I think they are called hacks or short cuts! As well as cheating!