Ingredients

The following ingredients have 4 Servings
  • 40 grams butter
  • 25 grams corn flour
  • 1 pint milk
  • 1 tsp mustard
  • 60 grams mature cheddar cheese (grated)
  • 45 grams red Leicester cheese (grated)
  • 45 grams double Gloucester cheese (grated)
  • 2 tbsp chives (chopped)

Instruction

  • In a heavy pan, melt the butter. Once the butter has completely melted stir in the four until a paste forms.
  • Cook this gently over the heat for 1-2 minutes.
  • Slowly add the milk to the flour and butter paste trying to avoid any lumps. Whisking with a hand whisk can be helpful here.
  • Once the milk and flour mix have fully combined, heat on a low heat for 5 minutes until the sauce begins to thicken and bubble gently.
  • Add in the cheese and tsp of mustard. Stir until the cheese has melted completely and the mustard fully incorporated.
  • Let the sauce bubble for another 5 minutes until thick and luxurious.
  • Pour the source over your freshly baked potato and top with the chives