1 cup butter
1/2 cup flour
3 1/2 cups milk
About 1/2 lb American Processed Cheese

Make a light roux by melting butter in a saucepan over medium heat, making sure that butter does not scorch. Add the flour in small increments, while stirring constantly, to avoid burning the roux. The roux should be of a pasty consistency.

Now, add milk in 1/2 cup increments while whisking until the sauce thickens to a mild creamy consistency, add cheese in chunks, stirring constantly.

The sauce should be smooth and creamy with a distinctively cheesy taste. Add more cheese, if desired, and serve over pastas, potatoes, vegetables, or casseroles.

Submitted by: rachel hoffman