Ingredients:
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 cup whole milk
- 1.5 cups (about 4-6 oz) shredded cheese (cheddar, Swiss, or a blend work well)
- Seasonings to taste (e.g., pinch of salt, black pepper, dry mustard, or a dash of cayenne)
Instructions:
- Make the Roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture is lightly golden and smells slightly nutty.
- Add Milk: Gradually whisk in the milk until no lumps remain. Continue to cook over medium heat, stirring constantly, until the mixture thickens and is just before boiling.
- Melt Cheese: Remove the pot from the heat. Stir in the shredded cheese a handful at a time, whisking until the cheese is fully melted and the sauce is smooth. Avoid boiling the sauce after adding the cheese, as this can cause it to separate.
- Season: Add desired seasonings and serve immediately over pasta, vegetables, or use as a dip.