!/4 C flour
1/4 C room temp butter
3 C whole milk
S/P to taste
In large skillet over low heat, melt butter, whisk in flour. Continue to whisk over low heat for 1 min. Crank up heat and pour in milk. Continue to whisk to desired thickness.
That is a basic Bechamel
To make various cheese sauces: add 1/4 C of cheese of choice while whisking (note, for cheddar, 1 T mustard should also be added)
Heavy cream or 1/2 and 1/2 can be used instead but this was written for those that may need a little more forgiving technique.