Cheese Sauce

• 3 ounces cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 12 cup milk
• 12 cup milk or 12 cup vegetable cooking water
• 12 teaspoon prepared mustard
• 1 teaspoon instant chicken bouillon granules or 1 crumbled chicken bouillon cube
• 3 -4 drops hot pepper sauce
• 14 cup dry sherry

1. Grate cheese to equal 3/4 cup; set aside.
2. In a small heavy-based saucepan, melt butter.
3. Add flour and stir continuously over medium heat until bubbly.
4. Combine milk with vegetable water, if using, or additional milk.
5. Using a whisk, gradually pour into saucepan.
6. Use a wire whisk to combine into a creamy sauce.
7. Add rest of ingredients except the cheese, and stir gently until sauce boils and thickens.
8. Add cheese, stir until melted through.
9. Transfer to a gravy boat and serve hot.

cheddar cheese, butter, flour, milk, milk, mustard, instant chicken, pepper sauce, sherry

Taken from www.food.com/recipe/cheese-sauce-131299 (may not work)