Cheese Sauce For Haystacks

1 1/2 c. butter
1 1/2 c. flour
1 T. salt
1/2 T. pepper
3 qt. milk
1 T. prepared mustard
3 c. shredded cheese (Velveeta is commonly used)

Melt butter and start boiling with 1/2 of milk. Mix in flour, salt and pepper. Gradually add remaining milk. Boil for another 1 minute. Remove from heat and add mustard and cheese.

Chicken & Noodle Casserole

Baked Cabbage