What is the ratio for cheese sauce?

A standard cheese sauce uses 20g butter, 20g flour, and 200ml milk per portion (200ml of sauce), plus about 50g of grated cheese. This creates a medium-thick coating sauce. For a thicker sauce, increase the butter and flour to 30g each.

What is the best cheese for cheese sauce?

Mature Cheddar is the classic choice for British cheese sauce — it melts well and has a strong flavour. Gruyere makes a smoother, more refined sauce. A mix of Cheddar and Parmesan gives great depth. Avoid very young or very processed cheeses as they can make the sauce stringy.

How do I prevent lumpy cheese sauce?

Make the white sauce (roux) first: melt butter, stir in flour, cook for 1 minute, then add milk gradually while stirring constantly. Only add the cheese once the sauce is smooth and off the heat. Never boil the sauce after adding cheese or it may go stringy.

Can I make cheese sauce ahead of time?

Yes, cheese sauce can be made up to 2 days ahead and stored in the fridge. Press cling film directly onto the surface to prevent a skin forming. Reheat gently over low heat, stirring constantly. Add a splash of milk if it has thickened too much.

How much cheese sauce do I need per person?

For a main dish like cauliflower cheese or mac and cheese, allow about 200ml per person. For a side or topping, 100-150ml per person is usually sufficient. This calculator defaults to 200ml per serving.

BakeCalcs

Cheese Sauce Calculator

Calculate butter, flour, milk, and cheese quantities for cheese sauce by number of servings.

Number of Servings

Portion Size

200ml for main, 100ml for side

Cheese Type

How We Calculate This

This calculator scales a classic cheese sauce recipe based on the number of servings and portion size. The base is a white sauce (bechamel) made from a roux of butter and flour with milk, finished with grated cheese.

Per Portion (200ml)

Butter: 20g
Plain flour: 20g
Whole milk: 200ml
Cheese (grated): 50g

Method

Melt butter, stir in flour, cook for 1 minute
Add milk gradually, stirring constantly until thickened
Remove from heat, stir in grated cheese until melted
Season with salt, pepper, and a pinch of mustard powder

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.