Forget the stovetop – this cheat’s white sauce is made entirely in the microwave (and you won’t find a lump in sight).
75g (½ cup) plain flour
2 cups (500ml) milk
100g (1 cup) pre-grated cheddar
2 Method Steps
Step 1Place butter(60g butter) in a 2L microwave-safe jug. Microwave on High for 30 seconds or until melted. Add the flour (75g (½ cup) plain flour) to the jug. Mix until a smooth paste forms. Add the milk (2 cups (500ml) milk). Whisk to combine. Microwave on High for 2 minutes. Whisk to remove any lumps. Microwave on High in 30-second bursts, whisking in between each burst, for 2-3 minutes or until mixture thickens and boils.
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Step 2Add the cheese (100g (1 cup) pre-grated cheddar). Stir to combine. Microwave on High for 30 seconds or until melted. Whisk mixture until smooth. Season.
Any leftover cheese sauce will keep in an airtight container in the fridge for up to 1 week.
Baked jacket potato
Cook 2 potatoes in an air fryer at 180°C for 40 minutes. Make a slit in each potato. Trim ends from 2 bunches of broccolini. Heat a little olive oil in a frying pan over high heat. Cook broccolini for 3-4 minutes or until slightly charred. Combine 100g room temperature butter with 1 crushed garlic clove and 1 tablespoon chopped fresh continental parsley. Brush mixture over potato. Divide broccolini between potatoes. Drizzle over hot cheese sauce to serve.
Sweet potato toasts
Slice a sweet potato lengthways into 5mm-thick slices. Cook slices, 2 at a time, in the toaster for 6-8 minutes or until cooked to your liking. Meanwhile, cook 20g butter, 1 teaspoon crushed garlic and 80g baby spinach in a frying pan over medium heat for 1-2 minutes or until spinach has wilted. Push to one side. Add 2 eggs and cook to your liking. Top 2 slices potato toast with some spinach mixture. Top with an egg. Drizzle over cheese sauce. Repeat with remaining spinach mixture, egg, potato and sauce. Scatter with chopped fresh herbs, to serve.
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