Ingredients

• 25g/1oz butter
• 25g/1oz plain flour
• 400–500ml/14–18fl oz milk
• 80g/3oz cheese
• grated (e.g. mature Cheddar
• Gouda
• gruyère)
• salt and white pepper

Directions

• Melt the butter in a saucepan.
• Stir in the flour and cook for 1–2 minutes.
• Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and
• stirring all the time
• bring to the boil.
• Simmer gently for 8–10 minutes and season with salt and pepper.
• Stir in cheese and allow to melt. Don't re-boil the sauce or it will become stringy.