This is a fail-safe basic cheese sauce recipe. Use any cheese you like from cheddar to stilton, and try adding fresh herbs or mustard for extra depth of flavour
Melt the butter in a saucepan then take off the heat. Stir in the flour using a wooden spoon until a thickened mixture forms (this is called a roux). Put the saucepan back on the heat and cook gently for 3-4 minutes, stirring constantly.
Remove the pan from the heat and work a splash of the milk into the roux. Gradually add the rest of the milk until it is fully incorporated and the sauce is smooth. Pass through a sieve if the sauce gets lumpy.
Return the pan to the heat and continue to heat gently until the sauce thickens to a coating consistency. Stir through the cheese until melted, add the nutmeg and season to taste before serving.
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