any kind of cheese sauce

570ml milk
40g plain flour
40g butter
pinch of cayenne pepper
50g mature cheddar grated
25g Parmesan (Parmigiano Reggiano) finely grated
a little freshly grated nutmeg
salt and freshly milled black pepper
Place the milk flour butter and cayenne pepper into a medium saucepan and place it over a gentle heat.
Using a balloon whisk begin to whisk while bringing it to a gentle simmer.
Whisk continually until you have a smooth glossy sauce and simmer very gently for 5 minutes.
Add the cheeses and whisk again allowing them to melt.
Season with salt freshly milled black pepper and some freshly grated nutmeg.
Makes about 570ml