Call me a heathen but I make mine in the microwave.

I just put the butter and flour together in a jug and put in the microwave for approx 2 mins. Mix vigorously when it comes out and then add the milk gradually and then back into the microwave to thicken (with cheese added to melt if making cheese sause).

Bonus is no saucepan to wash - simples

Try heating the milk before adding it to the roux. (Your roux should be equal quantities of butter to flour). Also allow the roux to 'cook out' before adding the warmed milk, do this on a low heat and keep an eye on it so it doesn't catch on the bottom of the pan - occaisionally give it a stir. Good Luck.

Use cornflour.

If your roux is to dry, maybe your not adding enough butter. When I make cheese sauce, Im afraid I never measure any thing! I melt the butter then add flour a small amount at a time. When it all comes together, I add the warm milk a little at a time and keep stiring until there are no lumps befor I add ant milk. Never seems to go wrong!

I'm a bit like you - I kind of go with the flow - the only time I sometimes have an issue is when I add the cheese!

I use the Delia recipe, put everything in together-milk, flour and butter and simmer while whisking it. Never had any lumps and it only takes a few minutes. The milk must be cold though.

Grate the lump and lob it in. You can never have to much cheese!

Me too and it's never lumpy.

I use cornflour too . Very easy to make and never goes lumpy

I do - thats when I end up with Lumps!! (But they are cheesy lumps so it adds character )