Sauce Mornay (Cheese Sauce)

• 3 tablespoons butter
• 1/4 cup flour
• 2 cups milk
• 1/2 pound sharp Cheddar cheese, cut into halfinch cubes, about 2 cups
• Salt to taste, if desired
• Freshly ground pepper to taste
• 18 teaspoon freshly grated nutmeg
• Tabasco sauce to taste

1. Melt the butter in a small saucepan (a five-cup saucepan is suitable).
2. Add the flour, stirring with a wire whisk.
3. When blended, add the milk, stirring rapidly with the whisk.
4. Continue stirring vigorously until the sauce is thickened.
5. Add the cheese and stir over low heat until the cheese melts.
6. Once the cheese melts do not cook further.
7. Add salt, pepper, nutmeg and Tabasco.

butter, flour, milk, cheddar cheese, salt, freshly ground pepper, nutmeg, tabasco sauce

Taken from cooking.nytimes.com/recipes/10274 (may not work)