Cheese Sauce For Lasagna

[Ric.ror]

Can I make a cheese sauce using half fat cream like elmleigh and cheese

[humbersloop]

it works perfectly well with semi skimmed milk ric, why are you using cream?

[Ric.ror]

So if I just use milk and cheese wil that be ok?

[humbersloop]

does it for me - this is an easy recipe for bechamel, I use some grated nutmeg instead of mace

http://www.bbc.co.uk/food/recipes/bechamelsauce_70004

[Ric.ror]

So I still need flour and butter
I thought I could just use milk and cheese

[sherrardk]

Do you not want to use flour, butter and milk for some reason (can't see cream and cheese on their own working).

[humbersloop]

yes you do for a proper cheese sauce ric, you can't just melt the cheese into the milk or cream- what are you trying to avoid?

does it have to be lasagna?

this also works well if not

440g Mince (beef, lamb, pork or veal)
1 tsp dried Italian herb mixture/just oregano
1 small chopped and lightly fried Onion
20-30g Breadcrumbs
2 Eggs
Salt and Pepper
180g Sour Cream
20g grated Parmesan

Mix mince with herbs, onion, breadcrumbs and 1 egg, season with salt and pepper.

Grease an ovenproof dish and fill with the mixture.

Mix the sour cream with the other egg and parmesan and spread on top of the meat mix. Cook on 200ºC oven,20-25 minutes. Take it out and rest for 10 minutes. Serve with fresh green salad and crispy warm baguette.

That makes a cheat bechamel topping, but it wouldn't work if you used it in layers

[Ric.ror]

Well I saw this chef on TV tonight make a kind of cheese custard using cream an cheese and then adding eggs before baking
So I thought if you could just use cream and cheese to make a sauce rather than flour etc
You see I have only made two cheese sause ever
One tasted too floury and the other was like cement
Perhaps ill go back to the cartons

[ELVIS68]

Ricror, put a saucepan on the hob, add a couple of spoonfuls of flour and butter, a drop of milk, stirring until it thickens, then slowly add some more milk whilst stirring, then add some grated cheese, don't overheat it or it will go lumpy

[DaisyNonna]

Mix a Spoonful of cornflour with a few spoons of cold milk, heat gently, stirring constantly, when it starts to thicken add more milk and grated cheese to required consistency, add pepper, cook for a couple of minutes, use in recipe.

[DaisyNonna]

If you want a bit of zing add some mustard powder.

[Rosetta]

I have cauliflower cheese for lunch tomorrow, and mea culpa it is a bought cheese sauce lol. I have made cheese sauce for lasagne loads of times and have found that it needs to be fairly thick, very runny doesnt work. I would use semi skimmed milk and a strong cheddar

[sherrardk]

I make cheese sauce for a shed load of people, so I use 1 1/4 pints of milk (full fat), 2 oz of butter and 2oz flour. Bring to just before the boil (whisking all the time), turn the heat down and cook out the flour for a couple of minutes (still whicking). Take of the heat, add cheese to taste (I use a whole packet - the kids are cheese monsters) and salt and pepper. Put on a low heat to melt the cheese. (I am fully aware that I use far too much cheese in my cheese sauce.)