Cheese Sauce

• 25g/1oz butter
• 25g/1oz wholemeal or plain flour
• 300ml/½ pint milk
• 100g/4oz Cheddar cheese, finely grated
• 1 tspn French mustard
   
  Melt butter in a small saucepan, sprinkle in the flour and stir over low heat for 1-2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until thick and smooth. Stir in half the grated cheese and the mustard. Season to taste with salt and pepper.

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