Cheese sauce recipe that can be frozen. Is there such a thin

There is no shame in cheez whiz.

Slightly more wholesome, I think that Ragu has a cheese sauce in the pasta sauce aisle. I wouldn't freeze it, but it will last a while in the cupboard and then in the fridge.

ETA: I guess let me ask you how long your current cheese sauce takes you to make it.  I have a recipe that goes into something else, but maybe it will be faster/easier than what you make.

I thought that they were supposed to get grainy too, but I was testing it recently and didn't have a problem.

When I make mac and cheese, I make it by making a roux and then adding the cheese. Last time I made it, I took a small portion of it to stick in the freezer to see what would happen. It thawed out just fine. Maybe mine didn't get grainy because it was so cheese heavy?

So maybe just make what ever cheese sauce you make and then freeze it just to see how yours does?

My roux always makes everything taste like flour.

Probably both.  I didn't know I needed to cook it for a specific length.  All the recipes just say "make a roux," so I try.

Every once in a while mine is too floury also. Generally it is because I didn't pay attention to the ratios and used too much flour and not enough milk.

I was trying to explain the ratios to a friend, and it is something like equal parts butter and flour and the amount of cups per liquid. (ex. 3 tablespoon butter, 3 tablespoons flour, start with 3 cups of milk and add more until you have the consistency you want.) Plain white sauce that you would add cheese to you wouldn't have to cook long, only until it sort of rolls up in a thick ball that is kind of like play dough.