Directions

1. 1. Note: The way to get a perfectly smooth sauce is to have the milk hot when you add it to the roux.
2. 2. Warm the milk on low heat just until little bubbles begin to form at the edges, remove from heat.
3. 3. Make the roux by melting the butter in a heavy-bottomed saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the paste cooks - don't let it brown — about three minutes.
4. 4. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper, lower the heat and cook, stirring, for three minutes more. Remove from the heat.
5. 5. If you are going to let the sauce cool then cover it with plastic wrap to keep a skin from forming over the top.
6. 6. To make a cheese sauce, stir in grated cheddar cheese, along with cayenne pepper, during the last two minutes of cooking.