Big Batch Cheese Sauce

Melt the butter in a large saucepan.

Add the flour and stir so that it soaks up all the butter.

Gradually start whisking in the milk. I added just over 750 mls, whisk constantly and keep whisking.

Turn the heat up to bring the sauce to a gentle boil, whisking continuously as it starts to thicken. Once it has boiled and thickened you can add hot water to thin it out to your desired consistency.

Stir in the cheese. Add grated nutmeg, salt and pepper to taste.