Hailey'S Favorite Cheese Sauce - cooking recipe

Ingredients

Roux
3 tablespoons butter
3 tablespoons flour
Sauce
1 1/2 cups whole milk
2 tablespoons butter
1 pinch cayenne pepper
1 pinch nutmeg
5 ounces extra-sharp cheddar cheese, grated

Preparation

Roux:
Melt butter over medium heat until it bubbles. Remove from heat and slowly whisk in the flour. The roux should be dry and not runny. Don't let the butter get brown or you will have a discolored sauce. Set aside.
Sauce:
Combine the milk, butter, cayenne and nutmeg in a saucepan, stirring occasionally over medium heat until it just starts to boil. Whisk in the roux mixture slowly. The milk should be about twice as thick from where you started. Remove from heat and slowly whisk in the grated cheese, stirring constantly.
Serve warm over broccoli.
Refrigerate leftovers, the sauce will thicken in the fridge. To re-use it just microwave it a little to soften it.