1/4 c. butter
1/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk
1/2 tsp. dry mustard
2 c. (8 oz.) sharp Cheddar cheese, grated

In medium saucepan, slowly heat butter just until melted and golden, not browned, stirring all the while. Remove from heat. Add flour, salt and pepper; stir until smooth. Add milk, a small amount at a time, stirring after each addition. Return to heat. Over medium heat, bring to boil, stirring constantly. Reduce heat; simmer 1 minute. Add mustard and grated cheese; stir over low heat just until cheese is melted and sauce is hot. Serve over such vegetables as broccoli, asparagus, cauliflower or potatoes.

VARIATION: Omit cheese and use as white sauce.