Cheese Sauce

• 25 g/ 1 oz butter

• 1 tbsp flour

• 250 ml/ 9 fl oz milk

• 2 tbsp single cream

• pinch or freshly grated nutmeg

• 40 g/ 1.5 oz freshly grated mature Cheddar cheese

• 1 tbsp freshly grated Parmesan Cheese

• Salt and pepper

1. Melt the butter in a saucepan over a low heat. Stir in the flour and cook for 1 minute, then gradually pour in the milk, stirring constantly.

2. Stir in the cream  and season to taste with nutmeg, salt and pepper.

3. Cook the sauce for 5 minutes, then remove from the heat and stir in the cheeses.

4. Stir until the cheeses have melted and blended into the sauce, adjust seasoning as required.

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- Recipes Supported by Parragon Book, UK -