Simplest Cheese Sauce For Tortellini??

[Smowball]

Best recipe guys. Nothing really fiddly lol. I’ve got cheddar, Parmesan, flour, milk, butter etc etc….. thanks

[Redhelen72]

Put your milk and flour into a jug and whisk together.
Heat in a microwave until it starts to thicken.
Season and add the cheddar and Parmesan, return to microwave heat for another minute whisk again and check seasoning.
Quick cheese sauce

[DTCwordfan]

Put 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.

stove ring on to medium heat and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil. The flour will disappear and the sauce will begin to thicken.

Keep on whisk for another 2 minutes while the sauce bubbles then stir in 125g grated cheddar and parmesan cheese until melted.

et voila.....

[MissTerious2]

Just what I do Red, but I always add some mustard. In my case French mustard.

[Atheist]

Melt a knob of butter in a saucepan, then add a dessertspoon of flour and stir until its slightly browning. Quantities vary, so for two people I'd use maybe two spoons of flour and adjust the butter (I use oil) so that the oil and butter are not too runny but not too dry.
Add cold milk, maybe half to three quarters pint of milk - just chuck it in all at once. Stir and heat gently until it thickens. If too thick when it reaches simmering point, then add more milk.
When it's simmered for a minute or two add grated cheese and stir till it's all melted and your sauce is smooth.
I never measure quantities; you need to either find a recipe on line with quantities, or use your own judgment and experience. In any case, it depends on how thick you want your sauce.
Don't worry about pre-heating the milk. You must stir all the time up to stop it thickening at the bottom where it touches the pan.
If you like, you can add a bit of stock powder or salt, pepper or whatever.

[pastafreak]

The easiest for me doesn't use flour, milk or butter. Instead, I gently heat double cream and then throw in several handfuls (or 1/2 to 3/4 c) grated cheddar plus some parmesan. Stir until incorporated. Some Boursin is nice also. Season with pepper, not too much salt as the cheese is salty enough.

[MissTerious2]

Actually, I don't always add butter. Just extra cheese.

[Redhelen72]

If its good quality tortellini with a filling I would be tempted to just to a burnt butter the serve with fresh grated parmesan

[pastafreak]

Oh my...I'm lazy compared to the rest of you.
But, though I always have butter and cream...I don't use flour or milk for anything.

[Redhelen72]

butter is only really needed if making a roux on the hob and cooking out properly

[Smowball]

Interesting the different answers! Quantities of everything Red??
Thanks everyone tho - everyone’s way must work tho or else you wouldn’t use it lol.

[Smowball]

I guess you could adapt most of them with mustard , or something else maybe?? Who adds anything different?

[MissTerious2]

Agree Helen. If I did it the old way in a pan, I would do a roux first.

Pasta, I don't use cream for anything.

Cheese sauce is the only thing I consume with milk.

[MissTerious2]

It's cornflour I use.

[Redhelen72]

To be honest I use about 500mls and dump to heaped teaspoons of flour in - whisk and heat - if after 3 mins or so its not thick I add another teaspoon of flour - I add cheese to taste as it depends on your cheese flavour - mild cheddar will need a lot, a good mature cheddar will not need as much.
Mustard brings out the cheese flavour

[Smowball]

Right, I’m going to try one later and let you know what I end up with LOL!

[Redhelen72]

arrowroot is something that is always useful to keep in as it does not have a starchy taste

[pastafreak]

I love cream...starting with my morning coffee.
The whole butter/flour thing is too fiddly for 1 or 2 portions.

[MissTerious2]

I'm the same Helen. I adapt as necessary. I only ever have mature cheddar. And I always scrape the jug out with a spoon and eat every last bit!! I love cheese sauce on white fish - haddock or cod. Mustard certainly brings the flavour out.

[Smowball]

Yes I would definitely try on fish too.

[MissTerious2]

I dontmind sour cream in cooking, but prefer to use yogurt. I really dont like cream.