This is a pretty good recipe to use as a base, and add to it. This is what I did: In a saucepan, I sauteed some freshly minced garlic, fresh basil, a dash of salt, and some crushed pepper in olive oil. After a few minutes, I poured it into a cup and set it aside. I then made the roux with 4 tbsp butter and 2 tbsp water. I added the cup's contents, the milk, cheese, and then made a bit more of flour and water (probably 1/4 c. flour made into a somewhat viscous liquid, to thicken it up even more, but this can be remedied with more milk if it's way too thick). I let it bubble a bit, then simmered for about 15-20 minutes. While it was simmering, I added more fresh basil, pepper, garlic, salt and even more cheese, because you can never have enough of all of these flavors. This is pretty versatile, because you can make it as strong or mild as you want without really screwing it up. The sauce was flavorful, thick, and went well with whole wheat pasta noodles.
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