2 tablespoons butter
¼ cup chopped onion
2 tablespoons flour
¼ teaspoon pepper
¼ teaspoon dry ground mustard
1 cup milk
1 can (10 ½ ounces) condensed chicken broth
2 cups shredded medium or sharp cheddar cheese
Paprika for garnish
Melt butter in 2 quart saucepan over medium heat. Cook onion in butter, stirring occasionally, until clear and tender.
Stir in flour, pepper and mustard. Pour in milk and broth slowly constantly stirring. Stir constantly until it comes to a boil. Boil and stir one minute.
Stir in cheese. Cook over low heat until the cheese is melted. Sprinkle with paprika.
Makes 4 servings, about 1 cup each.