3 tbsp. butter
3 tbsp. flour
1 c. milk
1 (10 3/4 oz.) tomato soup
8 oz. pkg. sharp Cheddar cheese, grated

Melt butter over medium heat in medium size saucepan. Using wire whisk, blend in flour. Stir until hot. Pour in a little milk at a time, stirring the entire time. Once a creamy white sauce is made, heat until hot. Stir in tomato soup and heat thoroughly. Gradually stir in Cheddar cheese and stir until melted and hot. Mixture will be thicker than soup. Serve over saltine or townhouse crackers. (We have this on trick-or-treat night.)