Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 2 cups (473ml) whole milk
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 8 ounces (225g) sharp cheddar cheese, grated

Instructions:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is smooth and pale golden.
  3. Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps.
  4. Bring the mixture to a gentle simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened slightly and coats the back of a spoon.
  5. Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg (if using).
  6. Add the grated cheese and stir until it is completely melted and the sauce is smooth and creamy.
  7. If the sauce is too thick, add a splash of milk to thin it out. If it's too thin, simmer it gently for another minute or two, stirring constantly.