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2 Easy Ways to Make Cheese Sauce Like a Chef | Mac ‘n’ Cheese & Cauliflower Cheese | Sorted Food
Get ready for another Like a Chef episode that’s packed full of tips and tricks from our resident Chef at SortedFood, Ben. In today’s episode, we’re making a foolproof cheese sauce recipe that’s perfect for Mac and Cheese and Cauliflower Cheese. Delicious.
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All conjured up for Chester See… A soft brioche bun, glazed with maple and finished with bacon crumb holds the all American burger. 100% home-ground beef seasoned with salt and pepper is shaped into a 1/2 pounder, and topped with a duo of molten and oozing Monterey Jack and blue cheese as well as three rashers of crispy streaky bacon. All this is cleverly balanced out by fresh raw red onion rings, oak leaf lettuce and lashings of homemade tangy and sour chive ranch dressing. To hold it together it’s spiked with a skewer, but not any old skewer, one laden with 3 crispy, golden southern fried peppers.
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Welcome to episode 1 of Bad Taste – our mischievous new gameshow, where secretly sabotaged dishes force guest players to disguise reactions, deceive fellow diners and survive suspicion-filled vote-offs.
A massive thank you to our Baker guests, go follow them here:
Matt Adlard
https://www.youtube.com/@MattAdlardOfficial
https://www.instagram.com/mattadlard/
Chetna Makan
https://www.youtube.com/@FoodwithChetna
https://www.instagram.com/chetnamakan/
Juliet Sear
https://www.youtube.com/@JulietSear
https://www.instagram.com/julietsear/
Philip Khoury
https://www.youtube.com/@philkhoury
https://www.instagram.com/philkhoury/
A Sorted Studios production, commissioned by Fox Creator Studios.
They say it takes a village to get a project like this off the ground and they’re not wrong, here’s the incredible team we assembled to make this happen:
Hosts and Executive Producers:
Barry Taylor
Ben Ebbrell
Jamie Spafford
Mike Huttlestone
Bad Taste Chefs and Food Consultants:
Kush Bhasin
Philli Armitage-Mattin
Showrunner – Tom Hemsley-Jones
Series Producer – Emma Jones
Talent Consultant – Lucy Loveridge
Casting Producer – Lynsey Routledge
Hair & Makeup Artist – Sarah Panigada
Series Multi-Camera Director – Abigail Dankwa
Consultant Director of Photography – Alex Knowles
Lead Camera Operator – Chris Fergusson
Camera Operators – Izzy Lee, Alex Evans
Gaffer – Lorenzo Guerrieri
Studio Manager – Ed Neely
Sound Designer – James Everett
Location Sound Recordist – Jonny Horne
Location Sound Assistant – Seb Knee-Wright
Art Director – Ben Clark
Standby Art Director – Maria Abad
Construction Managers – Matthew Ince, Nick Abbott
Construction Team – Ben Poynter, Beren Day, Charles Edwards, Jamie Morley, Sam Corazza-Watson
Scenic Painter – Rhiannon Edwards
Floor Runner – Rachel Bennett
Kitchen Runner – Rafael James
Editor – Christopher Poole
Graphic Designer – Harry Lilof
DIT – Josh Hughes
Series Branding – Ann Moyse
Photographer – Sonny McCartney
Production Manager – Charlie Panapa
And of course a special shout out to the whole Sorted Food team for all their work with the production, management, finance, food, publishing, studio setup and everything else that made this possible.
0:00 Introduction
0:32 First course
6:00 Second course
11:09 Third course
15:59 Final course
23:24 Winner announcement
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Chef Ben and Normal Barry are testing kitchen gadgets that some say… feel illegal. From the terrifyingly dangerous, ridiculously powerful, or simply so good at their job that they feel like cheating – the lads put them to the test to find the truth.
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0:00 Microwavable pressure cooker
5:31 Electric fish fillet knife
10:04 Salt-firing bug blaster
14:22 Intelligent sensor grill
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Can the guys identify every meat from just looks, smell and taste? It’s another round of Identify the Ingredient! From familiar …
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@sapphoculloden5215
January 9, 2024 at 11:10 am
White sauce, made exactly this way, and then turned into cheese sauce or tuna mornay or whatever was one of the first things my mum taught me to cook, and it was one of the first things my daughter learned, too. It's just so versatile.
@simonhbacon
January 9, 2024 at 11:10 am
I prefer leeks over cauliflower. Raw leeks, finely chopped. A teaspoon of mustard in the cheese sauce and bake for 20 minutes gives leeks that are cooked but still have some bite.
@ethancampbell215
January 9, 2024 at 11:10 am
I’ve grown up in a house where nobody else in the family likes Mac and cheese so I’ve never tried it even though I’d love to! I’d want to make it at home to try it rather than order it at a restaurant in the fear that I wont like it and would be a waste of money, I guess it’ll have to be a long awaited treasure that will only be found when I move into my own house 😂😂
@sheilanc1
January 9, 2024 at 11:10 am
I can't thank you enough for that blue cheese white sauce enough. I have tried for years to like blue cheese, my partner taught me how to like it, a nice Danish blue with wine, I fell in love. Then you tell me how to make it in a white sauce over cauliflower OMG that was the best ever. I saved half for a blue bake mac& cheese tomorrow. Much love. PS. I don't think I'll eat cauliflower any other way ever again.
@patmaurer8541
January 9, 2024 at 11:10 am
When Ben said, "Pair this up–" I immediately thought "pear this up" and "ooh! Yes! Pear and bleu cheese are delicious together" 😉
@howmanyrobot5652
January 9, 2024 at 11:10 am
If you make that basic white sauce in a pan after frying some crumbled American breakfast sausage (essentially chipolata, it's a sausage made from pork, pepper, thyme, usually sage, and occasionally fennel seeds) and/or bacon, you've got what is called "Sausage Gravy" or "Sawmill Gravy" in the Southern United States.
It's served over American biscuits (scones, but no cream or sugar, and the fat is always butter or 50/50 butter and vegetable fat) or fried potatoes for breakfast, or if you leave the crumbled sausage out / prepare it with just butter as in the video, served over mashed potatoes, breaded chicken cutlets or beef steak prepared like breaded chicken cutlets ("Chicken-Fried Steak"). It's a staple of holiday dinners too.
@scratchy4623
January 9, 2024 at 11:10 am
delia smith sauce so much easier although very similar, 1.5 ounces of flour1.5 butter add a pint of milk although i mix with cream to make a pint, pinch of cayenne pepper , whisk then simmer, then if cheese add cheese, so much quicker than a roux, same result.
@GuyrillaBraun
January 9, 2024 at 11:10 am
And if it's chalky and flour-y, do we add in more milk?
@liserjones8465
January 9, 2024 at 11:10 am
I've been searching for a channel that isn't pretentious, likes to have a laugh but teaches me how to cook now that I can be arsed. I have found you – downloading the app as we speak!!
@mrsrobinsoncat
January 9, 2024 at 11:10 am
Not really making it two different ways. Just different flavoured cheese sauce.
@dpslfg
January 9, 2024 at 11:10 am
No one:
Absolutely no one:
The cheese: BBBBBBBBBBBBBBBBBBBBBBBBBBB
@zackrentz8228
January 9, 2024 at 11:10 am
Could you substitute the milk or stock for beer? I have a desire to do that and make a beer cheese potato chowder
@JoannaHammond
January 9, 2024 at 11:10 am
I always add 1 egg yolk to my bechamel and mix in, then add the cheese. I find the cheese emulsifies better and you get a richer and smoother sauce.
@albert_vds
January 9, 2024 at 11:10 am
Welsh Rabbit
@fungi5350
January 9, 2024 at 11:10 am
Wonderful!
@SparklyTurtleLover
January 9, 2024 at 11:10 am
Love the meal packs app!
@SkySweeperSyn
January 9, 2024 at 11:10 am
I don't care about health, Ben, I care about taste.
@shuyin1111
January 9, 2024 at 11:10 am
not sure if someone's already asked this but how can it be make gluten free?
@ZebZorander
January 9, 2024 at 11:10 am
Kimchi. Ben used the white amount, not the right amount 😜
@BernieTime1
January 9, 2024 at 11:10 am
Should have also shown how to make a flourless cheese sauce (no roux). I get that Béchamel is a mother sauce and would be a "cheffy" go-to. Modern cooking is breaking away from French traditions coming up with new methods that are in many ways easier and often healthier w/o sacrificing flavor.
@em84c
January 9, 2024 at 11:10 am
I've never had a cheese sauce with blue cheese. Now I want to make the sauce with gorgonzola dolce and make a potato bake with both sweet potato and regular potato. Blue cheese and sweet potato is an amazing combination. I often boil sweet potato and eat it with gorgonzola for a quick meal.
@em84c
January 9, 2024 at 11:10 am
Kimchi in cheese sauce is very strange to me. But I'm curious to try it!
@janetroberts2262
January 9, 2024 at 11:10 am
I’m loving watching Ben cook. He makes everything alright (and so easy) when he says to use what pasta, cheese etc that you have or want and he does something like adding kimchi 😋 and says “make it your own”
@qienna6677
January 9, 2024 at 11:10 am
It's also good to avoid white pepper as it's often not gluten free, spices are what catch people out, when cooking for guests.
@shadowtempest47
January 9, 2024 at 11:10 am
I know I'm late to the party, but when you mention that it shouldn't taste chalky or 'floury'. Is there a way to salvage it if it does? (A little extra milk or something?)
@darkregin2
January 9, 2024 at 11:10 am
Did Mike say "oh wow" at blue cheese? 👀
I love a blue cheese sauce so I'm going to have to try that, maybe with broccoli