Easy Cheese Sauce

A side of steamed broccoli tastes especially good with this easy, kid-friendly cheese sauce!

Servings: about 2 cups (recipe may be cut in half)

2 tablespoons butter
2 tablespoons all-purpose flour or 2 teaspoons cornstarch
1/4 teaspoon kosher salt and several turns of the pepper mill
1 cup milk (works best with 2% milk but I have used nonfat with good results)
1-1/2 cups (6 ounces) freshly shredded cheddar cheese (Cooper sharp is a delightful option that's especially delicious on cheesesteaks)

Melt the butter in a saucepan over medium heat. (Watch carefully. Once melted, the butter will brown quickly. Lower the heat to medium-low if starting to brown or if making a half batch.)
Add the flour or cornstarch and whisk or stir for about 1 minute over medium heat—the mixture should be simmering. Slowly whisk in the milk, and then add the salt and pepper.
Cook, stirring regularly, until slightly thickened, about 4 minutes. Remove from the heat, add the cheese, and stir until melted and smooth. Serve immediately.

For the smoothest sauce, choose a medium cheddar over an extra sharp variety.
Upon cooling, the cheese sauce will thicken and develop a skin on top. Simply reheat over low heat, stirring regularly, to bring it back to saucy perfection.
For a hint of kick, add 1/8 teaspoon cayenne pepper along with the salt and pepper.
If you decide that you’d like a thinner sauce after adding the cheese, stir in an extra tablespoon or two of milk.