Andrew Jorgensen
It's better than bad, it's good!

Dad's Cheese Sauce

1 stick Butter
1½ tsp Salt
¼ tsp White pepper
½ tsp Turmeric
¼ tsp Cayenne pepper
1 Tbsp Granulated garlic
½ cup Flour
3 cups Whole milk
3 cups shredded Cheese (I prefer cheddar jack)
2 cups Water

Melt butter on low. Mix salt and spices into melting butter. Don’t let butter burn while measuring spices.

Whisk flour into butter mixture. Cook, whisking occasionally, until browned. Mixture will become bubbly and will brown faster on the bottom, so whisking is important to prevent burning.

Add milk, 1 cup at a time, whisking each time until smooth. Raise heat to medium. Add cheese 1 cup at a time, whisking each time until smooth. It’s important to not not let it get too hot during this stage.

Start adding water when adding cheese has thickened the sauce enough that it’s difficult to stir. Be careful not to splash. Continue adding water until it’s just thinner than you’d like. Sauce will thicken as it cools.