Cheese sauce

Melt the butter and fry well in a high pot.

Add all the flour in one go and mix everything well so that the flour and butter are homogeneously mixed.

Let it bake for 2 minutes so that you don't get a flower flavor.

Add half of the cold milk and stir the lumps powerfully with beater and stir until smooth thick.

Now add the rest of the milk and stir with beater into a bound white sauce.

Season with pepper salt and grate some nutmeg.

You can possibly add a few drops of lemon juice to freshen up the sauce.

Now mix firmly ¾ of the cheese underneath until it is nicely melted.

Use in lasagnes, in pasta, over steamed vegetables, and finish with the extra cheese.