This is really your basic cheese sauce, but you must use top quality ingredients. Use butter, and a good quality cheddar cheese. I liked using Kraft’s Cracker Barrel cheese; my preference is also the sharp.

Armstrong’s Cheese Sauce

2 Tbsp. Butter
2 Tbsp. Flour
1 1/4 C. Milk (I like to use a mixture of half and half and milk), heated
Salt
1/2 C. Cheddar Cheese
 

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but do not let it brown, if it browns start over again. This will take a couple of minutes. Add the hot milk, stir continually, and the sauce will begin to thicken. Bring to a small boil and cheese, and salt to taste. Add a dash of Cayenne and paprika.