This easy Cheese Sauce with Cornflour is a really quick and useful recipe that every home cook with babies and toddlers needs. Made with just four ingredients, this homemade cheese sauce is a smooth, creamy, and lump-free sauce that’s ready in no time. Plus, it’s gluten-free! It’s easily adaptable to suit your family’s taste, whether you prefer a mild, kid-friendly version or a sharper, more mature cheese flavour. Use it to whip up a comforting mac and cheese, drizzle it over roasted vegetables, or serve it as a dipping sauce with veggie sticks for your little ones. This easy cheese sauce is a perfect staple.
Why you’ll love this healthier cheese sauce
With this Cheese Sauce recipe in your toolkit, you won’t need store-bought cheese sauce mixes or jars. It’s a gluten-free, additive and preservative-free cheesy sauce, perfect for those looking to cook from scratch with whole foods.
It’s salt-free too, so can be served to babies from 6 months. Just check out the ingredient notes on cheeses below! You can make this Cheese Sauce to perfectly suit little ones – it’s naturally smooth and is a great way to introduce dairy into their diet. Serve it with baby pasta or as a dip for finger foods, or over steamed vegetables like broccoli and cauliflower. It may even help the pickiest of eaters to enjoy their peas, corn and carrots!
It’s a great option for family meals too – I love using this as an easy cheese sauce for lasagne.
Ingredients in Cheese Sauce with Cornflour
Here’s all you need to make this quick cornflour cheese sauce recipe:
Cheddar cheese – Use sharp cheddar for a rich flavour or mild cheddar for a more kid-friendly version. If serving to family under 12 months, keep in mind that cheddar cheeses can have higher levels of sodium [1] than other varieties. Mozzarella is a good substitute, but not as tasty 😁. Always try to grate your own cheese! Pre-grated cheeses have anti-caking agents, which can affect its meltability.
Parmesan cheese – Just a tablespoon adds extra flavour. Babies can have a small amount of parmesan cheese [2] from 6 months, but you can leave it out if you like.
Cornflour/cornstarch – This is the key thickener for a smooth, lump-free sauce.
Milk – Use whole milk for a richer sauce, or substitute with your preferred variety. In Australia, pasteurised full-fat milk varieties are recommended for children until at least 2 years of age to meet their energy needs [3].
How to Make Cheese Sauce with Cornflour
Start by making a paste with the cornflour and extra milk. On the stovetop over medium heat, bring the milk to a gentle boil, being careful not to burn. Once bubbling, add the cornflour and whisk until the sauce begins to thicken. Add the cheese and stir until it’s melted and the sauce is smooth.
Thermomixer? This cheese sauce recipe couldn’t be easier! Just add the milk and cornflour to your bowl, and cook. Add the cheese and stir. Then it’s ready to use!
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
Storing and Freezing Cheese Sauce
This cheese sauce is best served fresh, but it can be stored in an airtight container in the fridge for up to 3 days.
If you’d like to freeze it, just portion it out into small containers or ice cube trays for quick defrosting. You can freeze it for up to 3 months.
When reheating, warm it gently over low heat on the stove, stirring occasionally, and add a splash of milk if the sauce is too thick.
Serving Suggestions
This Cheese Sauce is really versatile! Pour it over pasta for a quick mac and cheese, use it as a base for a cheesy vegetable bake, or drizzle it over baked potatoes or other vegetables. It’s also perfect for nachos, dipping veggies into, or as a sauce for chicken or fish.
Looking for more family-friendly sauces? Try this blended vegetable pasta sauce – it’s packed with vegetables, and makes a delicious, kid-approved pasta or pizza sauce!
Cheese Sauce with Cornflour
Category: SidesTap or hover to scale
Ingredients
- 1 cup milk
- 1 tbs cornflour/corn starch
- 1 tbs extra milk (Thermomixers: Leave out)
- 100 g grated cheddar cheese (Thermomixers: block cheddar cut into 2cm/1 inch cubes if grating in machine)
- 1 tbs grated parmesan cheese
Instructions
- Mix the cornflour with 1 tbs cold milk to a paste.
- On the stovetop over medium heat, bring the milk to a gentle boil.
- Once bubbling, add the cornflour paste and whisk until the sauce begins to thicken, about 3 minutes.
- Add the grated cheeses. Stir until melted and the sauce is smooth.
Thermo Cooker Instructions
- If grating, put the cheddar cheese into the mixing bowl. Chop for 3 seconds, speed 7, MC on. Set aside in a small bowl. Rinse and dry the mixing bowl.
- Put the milk into the mixing bowl. Cook for 6 minutes, 90 °C, speed 3, MC on.
- Add the cheeses into the mixing bowl. Mix for 5 seconds, speed 5, MC on.
Recipe Notes
Nutrition Information
[1] Cheddar cheese, 2024, Solid Starts Inc.
[2] Parmesan, 2024, Solid Starts Inc.
[3] Infant Feeding Guidelines: Summary, 2013, National Health and Medical Research Council.
