1-1½ cups milk--1% is fine and still produces creamy results, or use cream to really push the boat out
Shredded old cheddar
¼ can of diced tomatoes (optional)
Instructions
Measure butter into a microwaveable bowl (I use a 2 cup capacity, or larger, Pyrex measuring cup). Microwave on MEDIUM for 60-90 sec. or until melted.
Add flour and salt and mix with a fork until smooth.
Slowly add the milk, a bit at a time, stirring to ensure no lumps form. If they do, use a whisk to work them out.
Microwave on MEDIUM for 5-7 minutes, stopping to stir at 1 minute intervals (this seems like a lot of stirring, but I find it produces the best results. Use your judgement).
Microwave until desired consistency is achieved.
Once the white sauce is made, you can add shredded cheese and mix through, allowing the heat of the sauce to melt the cheese.
If there is still a bit of cheese not yet melted, have faith. While your pasta is cooking, it will finish melting through.
This is also when you would add any special flavourings to your sauce if you like.
When adding tomatoes, I wait until I've added the sauce to the pasta.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2012/01/11/its-not-easy-bein-cheesy/