A contribution from my sister Sandy who uses this as a sauce for broccoli and cauliflower all through the Autumn & Winter months. It’s almost difficult to eat broccoli without it; it’s unthinkable at Thanksgiving!
2 Tbsp. butter
3 Tbsp. flour
Ground black pepper
3 cups milk
2+ cups shredded cheddar cheese
In a medium saucepan on medium-high heat, melt the butter then add the flour stirring constantly for at least 1 full minute. Add salt & pepper to taste (this is approximately 1 tsp. salt and 1/2 tsp. pepper). While still stirring, slowly add the milk and keep stirring until the sauce thickens – may take a couple of minutes. Then add the cheese – we just grab 2 heaping handfuls of the shredded cheddar and add it to the pot. Keep stirring & heating until thick. Pour into something like a gravy boat. Serve.