How low can this go without using low fat cheese or milk.
I also do not want a roux based sauce if possible but will consider this.
My normal method of making a cheese sauce is to use single cream, thinned out a bit by milk, warm it in the pan, grated cheese poured into that and just keep stirring until the cheese is all melted. Lots of English mustard is necessary for me.
Im going to be making up some portions of pasta and cheese sauce, mixed with veg in it too. Im going to freeze these in foil containers. (Im using up my pasta)
I havent got fancy kitchen equipment like blenders but I think I might have a stick blender somewhere.
What would be lower, full fat milk with a little bit of flour but no butter or something like blitzed up cottage cheese mixed with cheese melted in, although I think the cottage cheese wouldnt melt smoothly?
What about full fat greek yoghurt, would that thin down and warm up in the pan without curdling and then I could add cheese to that instead of single cream?