INGREDIENTS
- 1/4 cup butter (or oil, fat drippings)
- 1/4 cup all-purpose flour
- 1/8 tsp kosher salt
- 1/8 tsp white pepper
- 3 cups milk
- 4 oz sharp cheddar cheese, shredded
- 1/2 tsp dry mustard (optional)
- Tabasco (optional)
TIPS
- If you don't have white pepper you can use regular black pepper. It just means you'll have all those visible dots where white pepper would be more invisible.
- Mustard and Tobasco are optional. Not everyone has those in their cabinet/refridgerator. If you have them, great! They add additional dimention to the sauce.
- You can substitute any cheese you prefer to suit your needs.
- Store in an airtight container and refrigerate up to four days.