MICROWAVE BECHAMEL SAUCE

1 Tablespoon butter
1 Tablespoon flour
1/4 cup milk
1/4 cup vegetable or chicken broth
1/4 teaspoon salt
pinch ground black pepper

In a 2 cup glass measuring cup (microwave safe), place butter and flour.  Microwave, uncovered, on high just until butter melts, about 30 seconds.  Remove and stir to mix well.  Microwave another 15 seconds or until mixture bubbles quickly.

Remove and stir in milk and broth, mixing well until smooth and no lumps.  Microwave for 30 second intervals, stirring between each interval, until mixture is steaming and has a consistency between thick cream and warm pudding (should take 1 to 2 minutes total).

Remove from microwave.  Stir in salt and pepper and use as needed.  Tightly cover any remaining sauce and refrigerate for up  to one week.

FOR CHEESE SAUCE:

Stir about 1/4 cup grated cheese into mixture after adding salt and pepper.  Serve over pasta, vegetables or meat.