Foolproof Thermomix Cheese Sauce in 8 Minutes

The End of Lumpy, Clumpy Cheese Sauce Forever?

What if I told you that a perfectly smooth, velvety, and luscious cheese sauce—the kind that usually requires constant whisking and a watchful eye—could be made completely hands-free in under 10 minutes? Here in Marrakesh, sauces are the soul of the cuisine, often simmered for hours to develop flavor. But sometimes, you need rich, decadent flavor, fast. That’s where my Thermomix comes in. This incredible Thermomix cheese sauce recipe is a total game-changer, eliminating any fear of lumps, clumps, or a broken sauce. It challenges the belief that a classic béchamel-based cheese sauce is fussy, delivering flawless results with the press of a button.

Ingredients List

This Thermomix cheese sauce recipe relies on a few simple, classic ingredients to create a rich and versatile sauce. The beauty of the Thermomix is how it perfectly handles each component, from grating the cheese to creating a flawless roux and gently incorporating the milk.

this now & bake later ❤️

Timing

The efficiency of the Thermomix makes this recipe astonishingly quick. You can have a perfect, velvety cheese sauce ready in less time than it takes to boil a pot of pasta.

• Preparation Time: 2 minutes
• Cook Time: 8 minutes
• Total Time: Approximately 10 minutes

Step 1: Grate the Cheese

Your first step is to let the Thermomix do the hard work. Place the 150g of cubed cheddar cheese into the Thermomix mixing bowl. Grate for 10 seconds / speed 8. Once grated, transfer the cheese to a separate bowl and set it aside for later. There’s no need to wash the mixing bowl.

Step 2: Create the Roux

Into the same mixing bowl, add the 50g of butter and 50g of plain flour. This is the base of your béchamel, known as a roux. Cook for 2 minutes / 100°C / speed 2. This step cooks out the raw taste of the flour and creates the foundation for a thick, stable sauce.

Step 3: Cook the Béchamel Sauce

Now, pour the 500g of milk into the mixing bowl with the cooked roux. Add any optional flavorings you desire, like a pinch of salt, pepper, or nutmeg. Cook for 6 minutes / 90°C / speed 4. During this time, the Thermomix will gently heat and constantly stir the mixture, creating a perfectly smooth, lump-free white sauce.

Step 4: Add the Cheese and Finish

Finally, add the reserved grated cheese to the hot béchamel sauce in the mixing bowl. Blend for 20 seconds / speed 4, or until the cheese is completely melted and the sauce is velvety and smooth. That’s it! Your perfect cheese sauce is ready to be used immediately.

Nutritional Information

This is a rich and indulgent sauce, perfect for creating comforting and satisfying meals. Understanding its nutritional profile can help you incorporate it into your diet.

Approximate values per 100g serving:

• Calories: ~180-220 kcal
• Fat: ~15g
• Carbohydrates: ~6g
• Protein: ~7g
• Calcium: An excellent source from the milk and cheese.

Healthier Alternatives for the Recipe

Looking to lighten up this classic comfort sauce? The Thermomix makes it easy to adapt.

• Lower-Fat Milk: You can use semi-skimmed (2%) or even skimmed (1%) milk. The final sauce will be slightly less rich but still delicious.
• Reduce the Butter: You can reduce the butter by up to half. The roux will be less traditional, but the constant stirring of the Thermomix helps prevent lumps.
• Add Vegetables: A fantastic way to boost nutrients is to steam some cauliflower or butternut squash in the Varoma while the sauce cooks. You can then blend a portion of the cooked vegetable into the finished sauce for a “hidden veggie” boost.
• Cheese Choice: Use a strongly flavored cheese like mature cheddar or Parmesan, which allows you to use less cheese while still getting a big flavor payoff.

Serving Suggestions

This versatile Thermomix cheese sauce is a foundational recipe that can be used in countless dishes.

• Classic Mac and Cheese: Pour it over cooked macaroni or other pasta shapes for the ultimate homemade macaroni and cheese.
• Vegetable Gratin: It’s the perfect sauce for a cauliflower or broccoli cheese bake, or a potato gratin.
• Nachos and Dips: Serve it warm as a dipping sauce for nachos, pretzels, or breadsticks.
• On Top of Everything: Drizzle it over baked potatoes, steamed asparagus, or even a simple piece of grilled chicken.

Common Mistakes to Avoid

This recipe is nearly foolproof, but a few tips will ensure perfect results every single time.

• Not Grating the Cheese First: While tempting to throw everything in together, grating the cheese separately and adding it at the end ensures it melts evenly and quickly without becoming grainy or oily.
• Forgetting to Cook the Roux: The initial 2-minute cook of the flour and butter is essential to cook out the raw flour taste. Don’t skip this step.
• Using Pre-Shredded Cheese: Packaged pre-shredded cheese often contains anti-caking agents that can prevent it from melting into a smooth sauce. For the best results, always grate your own from a block (or let the Thermomix do it!).
• Overcooking the Cheese: Adding the cheese at the very end to the hot sauce and mixing only until it’s melted prevents the cheese from overheating and becoming oily or stringy.

Storing Tips for the Recipe

This cheese sauce stores well, making it a great recipe to have on hand for quick meals.

• Refrigerator: Pour the leftover sauce into an airtight container. Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming. It will keep in the refrigerator for up to 4 days.
• Reheating: The sauce will thicken considerably when cold. Reheat it gently in a saucepan over low heat, whisking constantly. You may need to add a splash of milk to reach your desired consistency. You can also reheat it in the Thermomix for 3-4 minutes / 80°C / speed 3.
• Freezing: While you can freeze this sauce, the texture may change slightly upon thawing, becoming a bit grainy. For best results, it’s best enjoyed fresh or from the refrigerator.

The Easiest, Most Perfect Cheese Sauce Ever

This Thermomix cheese sauce recipe is a true kitchen game-changer. It takes a classic, sometimes tricky sauce and makes it completely foolproof and hands-free. In just 10 minutes, you can have a perfectly smooth, velvety, and delicious cheese sauce ready for any number of comforting meals. It’s a foundational recipe that every Thermomix owner should master.

We invite you to experience the ease and perfection of this recipe for yourself. Let us know your favorite way to use it in the comments below, and don’t forget to subscribe for more simple and delicious Thermomix recipes!

FAQs

Can I use different types of cheese?

Absolutely! This is a great recipe to customize. Try a mix of Gruyère and Emmental for a nutty fondue flavor, or add some Red Leicester for a beautiful color. A little bit of Stilton or another blue cheese can add a wonderful sharp kick.

My sauce seems too thick/thin. How can I adjust it?

If your sauce is too thick, simply add a bit more milk and mix for 10 seconds / speed 4 until it reaches your desired consistency. If it’s too thin, you can add a little more grated cheese or cook it for an additional 1-2 minutes / 90°C / speed 4.

Can I double this recipe?

Yes, you can double the recipe in a TM5 or TM6 model, as they have a larger bowl capacity. Keep the times and speeds the same. For a TM31, it’s best to stick to the original quantities to avoid overflowing.

Why did my sauce turn out lumpy?

With a Thermomix, this is very rare! The most likely reason would be if the roux wasn’t cooked properly or if cold milk was added to a very hot roux without sufficient mixing. Following the recipe steps exactly should prevent any lumps.

Is this recipe suitable for someone new to the Thermomix?

Yes, this is a perfect beginner’s recipe! It showcases the Thermomix’s ability to grate, cook, and stir all in one bowl, and it’s a fantastic way to build confidence with your machine.