I make this cheese sauce in a big batch because it keeps in the fridge for at least a week. Using gluten free flour to thicken makes this recipe more versatile...great on warm bread but also tossed with steamed vegetables, poured over corn chips or used as a dip.
8 tablespoons butter
1/2 cup flour or gluten free
4 cups warm milk
16 ounces grated smoked cheddar cheese