2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. milk
1/2 c. chicken stock
3/4 c. sharp Cheddar cheese
1/2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1 tbsp. parsley, chopped

Melt butter in small saucepan. Remove from heat. Blend in flour, salt and pepper. Stir in milk and chicken stock. Cook over low heat, stirring constantly until sauce thickens. Boil 1 minute. add cheese, mustard and Worcestershire sauce. Continue cooking. Stir occasionally, until cheese melts. Remove from heat. Stir in parsley. Serve hot. Yield: 1 1/4 cups.