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+# Basic Butter Roux Recipe
+
+## Ingredients:
+- 1/2 cup (115g) unsalted butter
+- 1/2 cup (60g) all-purpose flour
+
+## Instructions:
+
+1. Melt butter:
+   - Place butter in a heavy-bottomed saucepan over medium heat.
+   - Allow it to melt completely, but don't let it brown.
+
+2. Add flour:
+   - Once butter is melted, add all the flour at once.
+   - Immediately start whisking to combine.
+
+3. Cook the roux:
+   - Whisk constantly to prevent burning.
+   - Cook for about 3-5 minutes for a white roux.
+   - For blonde roux, cook for 5-10 minutes until it smells slightly nutty.
+   - For brown roux, cook for 15-20 minutes, stirring frequently.
+
+4. Check consistency:
+   - The mixture should be smooth and free of lumps.
+   - It should have a paste-like consistency.
+
+5. Use or store:
+   - Use immediately in your recipe, or
+   - Let it cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.
+
+## Notes:
+- Keep a close eye on the roux as it cooks to prevent burning.
+- The darker the roux, the nuttier the flavor but the less thickening power it has.
+- This recipe makes about 1 cup of roux, enough to thicken 4-6 cups of liquid.
+
+---
+
+# Creamy Cheese Sauce Recipe
+
+## Ingredients:
+- 3 tablespoons (42g) unsalted butter
+- 3 tablespoons (23g) all-purpose flour
+- 2 cups (480ml) whole milk, warmed
+- 2 cups (8 oz / 226g) shredded cheese (e.g., sharp cheddar, Gruyère, or a mix)
+- 1/4 teaspoon salt
+- 1/8 teaspoon white pepper
+- Pinch of nutmeg (optional)
+
+## Instructions:
+
+1. Make the roux:
+   - Melt butter in a medium saucepan over medium heat.
+   - Once melted, add flour and whisk constantly for 1-2 minutes until smooth and bubbling slightly. This is your white roux.
+
+2. Create the béchamel:
+   - Gradually pour in the warm milk, whisking constantly to prevent lumps.
+   - Continue cooking and whisking until the sauce thickens and coats the back of a spoon (about 3-5 minutes).
+
+3. Add cheese and seasonings:
+   - Reduce heat to low.
+   - Add shredded cheese in small handfuls, stirring until each addition is fully melted before adding more.
+   - Stir in salt, white pepper, and nutmeg (if using).
+
+4. Final touches:
+   - Taste and adjust seasonings if needed.
+   - If the sauce is too thick, whisk in a little more warm milk.
+   - If too thin, simmer gently while stirring until it reaches desired consistency.
+
+5. Serve:
+   - Use immediately, or keep warm over very low heat, stirring occasionally to prevent a skin from forming.
+
+## Notes:
+- For best results, shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect the sauce's smoothness.
+- This recipe yields about 3 cups of cheese sauce.
+- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk if needed to restore consistency.
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