Ingredients:

  • 4 tablespoons (57g) Unsalted Butter
  • 4 tablespoons (30g) All-Purpose Flour
  • 2 cups (473ml) Whole Milk
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 4 cups (approx. 450g) Shredded Cheese (Sharp Cheddar, Gruyere, or your favourite mix)

Instructions:

  1. In a medium saucepan over medium heat, melt the butter until fully liquid and just starting to bubble. Don't let it brown.
  2. Whisk in the flour and cook, stirring constantly, for 3-5 minutes until the roux is smooth and starts to turn a light golden colour. This is your blond roux.
  3. Gradually whisk in the milk, a little at a time, until the roux has absorbed the milk. Whisk constantly to prevent lumps. Scrape the bottom and sides of the pan.
  4. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened and coats the back of a spoon (about 5-7 minutes).
  5. Stir in nutmeg, salt, and pepper.
  6. Remove the saucepan from the heat. Add the shredded cheese, a handful at a time, stirring until melted and smooth after each addition.
  7. Use immediately. Add to your favorite cooked pasta and bake or serve as-is.