|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||2 3⁄4 Cup (44 tbs)|
|Grated parmesan cheese||2 1⁄4 Cup (36 tbs)|
|Dijon style mustard||3 Tablespoon|
|Tabasco sauce||1⁄2 Teaspoon|
Melt butter in a medium size saucepan; blend in flour.
Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until sauce boils and thickens.
Add 2 cups Parmesan cheese; cook until mixture is smooth.
Stir in mustard, Tabasco sauce and salt; set aside.
Reserve the remaining 1/4 cup milk and 1/4 cup cheese.