One Thermomix owner I know bought herself a Thermomix because she said it would save her money on ruined saucepans from forgetting about her cheese sauce cooking on the hob!
 

30 gm butter or olive oil
30 gm flour or corn flour
300 gm milk
1/2 tsp salt
generous grind of pepper
60 - 80 gm cheese, cheddar or edam

Weigh in all ingredients.  Chop butter and cheese finely 10 seconds, Speed 6.

Insert Butterfly whisk.  Cook 5 minutes, 90 degrees C, Speed 2.

Remove Butterfly whisk.  Blend 5 seconds, Speed 8 (no heat).

Chef's Note:  To make a smaller amount, adjust ingredients to 20 gm each of butter and flour, 200 gm milk, 40 - 60 gm cheese. 
      To make a larger amount, adjust ingredients to 40, 40, 400 gm (80-100 gm cheese), or 50, 50, 500 gm (100-130 gm cheese, or 60, 60, 600 gm (120-150 gm cheese), etc.  The largest amount of cheese sauce that can be made in the Thermomix at one time is 2.1 litres using 150, 150, 1500 gm (300 gm cheese).  

      ***Do not use Butterfly whisk once amounts are 100, 100, 1000 gm or more.   (You wouldn't be able to lift out the butterfly whisk without putting your hand deep into the hot sauce.)

     ***Take care when blending larger amounts of sauce. Start slowly and reduce speed if sauce starts to lift the measuring cup lid.

Chef's Tip:  Use this sauce for cauliflower cheese, or add it to steamed broccoli, pasta cooked al dente, and chunks of ham for an easy casserole.

Copyright Janie Turner 2005