saucepan and jug

25g butter
1 tsp FREEE Xanthan Gum
500ml milk
150g cheddar, grated
salt and pepper
ground nutmeg, optional

1. Gently melt the butter then leave until cool but still runny.
2. Sieve the xanthan gum over the butter and stir to make a smooth paste.
3. Measure half the milk into a jug and the other half into a saucepan.
4. Add the cold milk to the mixing bowl, a spoon at a time, beating vigorously with a whisk after each addition, to make a smooth paste.
5. Heat the saucepan of milk over a medium heat.
6. When bubbles start to appear pour a little milk into the mixing bowl and beat until smooth.
7. Tip everything back into the saucepan, beating to combine.
8. Bring to the boil and allow to cook gently for a minute.
9. Remove from the heat and stir in the grated cheese.
10. Season with salt and pepper and a pinch of nutmeg if used.