Heat the milk and nutmeg in a saucepan over a low heat until milk starts to simmer. Remove the saucepan from the heat.
Heat the butter in a second saucepan over a low to medium heat until it is fully melted. Add the flour. Cook the mixture, stirring it with a wooden spoon, for 2 minutes (or until it starts to bubble). Remove the saucepan from the heat. Slowly add the milk, one ladle at a time, and stir the mixture constantly to prevent lumps.
Return the saucepan to a low heat. Cook the mixture for 20 minutes (or until sauce boils and thickens), and stir to avoid the mixture sticking to the bottom and burning.
Stir in the cheese until the mixture is smooth. Remove the saucepan from the heat. Season the sauce with salt and pepper to taste.
Notes
Tips and Hints:
If there are lumps in the final sauce, use a hand blender to remove them.
Low FODMAP Diet Tips:
If a low FODMAP diet is being followed, use the Monash University FODMAP Diet App to find suitable low FODMAP ingredient alternatives.
Nutrition
Nutrition Facts
Homemade Cheese Sauce Recipe
Serving Size
135 g
Amount per Serving
Energy
1100
kJ
14
%
Calories
262
% Daily Value*
Protein
14.5
g
29
%
Fat
15.8
g
24
%
Saturated Fat
10.3
g
64
%
Carbohydrates
15.2
g
5
%
Fiber
0.3
g
1
%
Sugar
6.1
g
7
%
Sodium
217
mg
9
%
Potassium
190
mg
5
%
* Percent Daily Values are based on a 8000 kJ diet.