- 2 tablespoons butter or margarine
- 2 tablespoons all purpose flour
- 1 cup milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 dash ground red pepper (cayenne)
- 1 1/4 cups (5oz) shredded cheddar cheese
In a small pan over a medium heat, melt the butter or margarine. Blend in the flour and cook, stirring until bubbly. Gradually pour in the milk and continue cooking and stirring until the sauce boils and thickens. Add the mustard, salt, cayenne and shredded cheese. Stir until the cheese has melted.
NOTES : This cheese sauce is served with the BROCCOLI SOUFFLE <- click link to see recipe
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