Melt 4 Tbsp. of butter in a pan (medium heat); add 4 Tbsp. of flour, 1/2 tsp. of salt, and blend. Then whisk in 1 cup of milk, then 1 cup of cheese and seasonings ( I used cheddar and a dash of mustard, but Parm. and oregano would rock the Italian thing). KEEP STIRRING IT until it’s all melty and smooth. YUM. More liquid for a thinner sauce; more flour for a thinner one. Serving-size-wise, probably 1 Tbsp of butter and flour with 1/4 cup of liquid (broth works too) and cheese per person. It took as long to make as it took the noodles to cook.
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