I’ve never been very confident about making a cheese sauce from a roux – it quite often goes lumpy, and also it takes a bit of time, which I often don’t have. So, I decided to try a new method:
(Photo by Mike Mozart on Flickr)
Or any other brand (or non-brand) of cream/soft cheese. I use supermarket very cheap savers version – it’s fine. You can add grated cheese if you like your sauce extra cheesy, but it’s not always necessary.