3 T butter
3 T flour
1/2 t salt
1/8 t fresh ground black or white pepper
1 1/2 c milk
1 c grated sharp Cheddar cheese
In medium saucepan, melt butter over low heat. Remove from heat and whisk in flour, salt and pepper. Whisk in 1/4 c milk and whisk until smooth. Gradually add remaining milk, whisking until well mixed. Return to cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (approximately 5 minutes). Remove from heat, add cheese and stir until completely melted. Serve over pasta, vegetables or sandwiches.
Yield 2 cups.
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