Mornay Sauce (Cheese sauce)

I was really happy with how this sauce turned out! It's from the "Joy of Cooking" by Rombauer, Becker, and Becker, 75th anniversary edition.

white sauce
1/4 cup cheese
salt
pepper
pinch of greated nutmeg

For the cheese you can use: Parmesan and Gruyere is traditional, but just Parmesan tastes great. Many other cheeses can be used too (swiss, chedder, blue cheese). I used just Parmesan, and was really happy with the results

Prepare white sauce. Finely grate 1/4 cup grated cheese into the sauce and grated nutmeg if you haven't added nutmeg already. Cook, while stirring, just until the cheese has melted (or else the sauce may turn stringy). Add salt and pepper (preferably white pepper since this is a white sauce and black pepper will add black flecks), to taste.

Note: this would probably make a really nice macaroni and cheese.