Flour really is the key ingredient in getting cheese to melt into a white sauce. Can't skimp on the flour.
Discussion
I usually go equal amount butter & flour, it seems to work.
How much milk do you put in for, say 2 tbsp butter/2 tbsp flour? I kinda just eyeball it.
For some reason, I used to have it down pat, but when I swapped to raw milk things changed somehow and my white sauce skills fell down the drain.
