Why Add Flour To Cheese Sauce?

Are you like me: Your kids prefer the cheesy pasta out of a box, but you prefer the taste of homemade? I don’t think I’ll ever understand that! Homemade cheese sauce, when done right, is so rewarding! That gooey, cheesy sauce that is creamy and tangy and perfectly covers your pasta! It is definitely MY go-to comfort food! We’ll share our secrets to the best homemade cheese sauce, as well as an easy cheesy shell pasta recipe that you can whip up for any night of the week! So, the first question we’ll tackle is: Why add flour to cheese sauce?

Why add flour to cheese sauce?

To make a great cheese sauce, you need flour… and butter! These two ingredients are the base. It’s called a roux. Flour is a thickener and cheese sauce needs to be slightly thick. Runny, loose cheese sauce sitting at the bottom of your pasta dish gives me cereal vibes! Definitely NOT a good thing when it comes to pasta, no matter which type of pasta you use.

A good cheese sauce completely covers the pasta, inside, under, above, and all around. I really like using shell-shaped pasta for my homemade cheddar cheese sauce. I love biting into a shell and it is filled and overflowing with rich, delicious cheese.

To make the roux, you simply take a saucepan over medium heat and melt some butter. Depending on how much pasta you’re cooking, the amount of butter will fluctuate. For 2 cups of dried pasta, aim for 4 tablespoons of butter.

You’ll want a good saucepan that evenly distributes the heat so as not to burn your ingredients. I love my Carote saucepan. Check out the saucepan I used for this recipe here.

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Now, use the good stuff here. Tasteless, low-quality butter doesn’t cook right and definitely doesn’t taste right either. I like good Irish butter or a good organic sweet cream butter.

Next, once your butter is completely melted and it’s very slightly golden, add 3 tablespoons of flour and have a small whisk ready. Don’t overcook the butter. You’re going for a slightly nutty taste, not burned. The flour and butter combine immediately and start clumping up. Whisk as you cook out the flour a bit, maybe a minute.

Now that the butter and flour have combined and cooked a bit, you’ll need to add a cup of whole milk. These three ingredients create a creamy, milky sauce that becomes thick after whisking for a few minutes.

Do you heat the milk before you add it to the roux?

Yes and no. I don’t, but a lot of people do. Here’s what I do: I pour the milk in stages. This allows for the milk and roux to slowly combine so that the ingredients don’t seize up. A lot of steam is produced at first so be careful. Whisk constantly as you do this.

Once all the milk is poured in, continue whisking and turn the heat down a bit. You don’t want to burn the milk. That smells really bad, and tastes bad, too.

If you prefer to heat up the milk first, just pour the milk into a microwave-safe glass measuring cup and microwave for under a minute. Again, you don’t want to overcook the milk. Some people also heat up the milk in a small saucepan and that’s fine, too. I just try not to make too many extra dishes to wash. Remember, this is Kitchen Easy Life after all!

At first, the mixture is loose, but it does thicken quickly. Keep whisking and keep an eye on it. After about 3 minutes, it should be creamy and not milky anymore. Turn down the heat to low. Now it’s time to add the salt and pepper and the cheese! This is the fun part!

And now for the cheese!

I rarely ever just add cheddar cheese. I like to be a cheese mixologist if you will! Sometimes, it depends on what I have on hand, but other times, I just have to have a certain cheese taste!

One thing for sure, you need to have about 2 cups of grated cheddar cheese. I prefer sharp cheddar cheese. It adds a nice tang and has nice cheese flavor. Mild cheddar just doesn’t have enough cheese taste.

To the cheddar, you can get creative. It’s all based on preference. Want stringy sauce? Add mozzarella to your cheddar sauce.

Like the crisp bite of Asiago? Add some of that, too! Other cheeses that taste nice are Gruyere and white cheddar.

Some cheeses don’t work well in this sauce, like blue cheese, gorgonzola, and Brie. Also, jack cheese doesn’t really work here either. The taste is way too mild.

I prefer to add about 1/4 cup of grated parmesan to the cheese sauce and some red pepper flakes. I like things slightly spicy with a kick and the cheese sauce does need some jazzing up.

Taste your sauce as you go. You can change flavors while it’s still in the saucepan, but not when it has already been poured over your cooked pasta.

On days when I really need a lot of comfort to my food, I pour my cheesy shell pasta into a glass dish lined with parchment (no clean up!) and then I top the whole thing with breadcrumbs and olive oil. It bakes to a golden brown and the crunch and creaminess really work nicely.

FAQs

Does It Matter If You Use Self-Raising Flour in Cheese Sauce?

A: Using self-raising flour in cheese sauce can lead to unexpected results. While it contains a raising agent (usually baking powder), it’s not typically recommended for sauces. Why? Self-raising flour can cause the sauce to become thicker and even slightly fluffy – not ideal for a smooth cheese sauce. If you’re in a pinch, it can be used, but expect a different texture and potentially a slight baking powder flavor.

Why Is My Cheese Sauce Not Cheesy?

A: There are a few reasons why your cheese sauce might lack that strong, cheesy punch:

1. Cheese Quality: Lower-quality cheeses often lack the depth of flavor found in higher-quality ones.
2. Cheese Type: Some cheeses are milder than others. For a cheesier flavor, opt for stronger varieties like sharp cheddar or aged cheeses.
3. Quantity: Sometimes, it’s just a matter of not using enough cheese.
4. Additional Ingredients: Too much flour, milk, or other ingredients can dilute the cheese flavor.

Why Does Cheese Sauce Need Flour?

A: Flour plays a crucial role in cheese sauce:

• Thickening Agent: Flour, when combined with a fat (like butter), forms a roux, which thickens the sauce.
• Texture: It helps in achieving a smooth, velvety texture, avoiding the oily separation that might occur with cheese alone.
• Stability: It stabilizes the sauce, making it more forgiving and less prone to splitting.

Why Do You Put Flour in Mac and Cheese?

A: Flour is a key ingredient in the base of the sauce for mac and cheese:

1. Consistency: It ensures a creamy, cohesive sauce that clings to the pasta.
2. Flavor Carrier: It helps distribute flavors evenly throughout the dish.
3. Foundation for Variations: It provides a stable base if you want to get creative with additional ingredients like spices, herbs, or different cheese types.

How Do You Get the Flour Taste Out of Cheese Sauce?

A: To avoid or correct a floury taste in cheese sauce:

1. Cook the Roux Properly: Cook the flour and butter mixture (roux) for a few minutes to eliminate the raw flour taste.
2. Balance the Ratios: Ensure you’re using the right proportion of flour to fat and liquid.
3. Cheese Quality: Use good quality cheese for a stronger flavor.
4. Seasoning: Proper seasoning with salt, pepper, and other spices can mask any residual flour taste.

To use different flours in your cheese sauce, check out this chart:

Flour Type	Characteristics	Best Used For
All-Purpose Flour	Neutral flavor, versatile	Standard cheese sauces
Self-Raising Flour	Contains leavening agents	Not recommended for sauces
Whole Wheat Flour	Nuttier flavor, denser texture	Healthier sauce options
Cornstarch	Gluten-free, good thickener	Lighter sauces

Let us know how your cheesy sauce worked out in the comments! Share this recipe with others who love tasty, easy, and comforting recipes! Follow us on social media and be sure to check our site for other delicious recipes! Try our Longhorn Steakhouse Spicy Chicken Bites copycat recipe to go with your cheesy shells recipe below!

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