• In a skillet, heat the Oil and Butter

  Note: Whenever you heat Butter, always ensure there you add some oil because the smoking point of Butter is very high so to maintain it’s heat it requires oil or else the butter will turn black.

  Also, always ensure the butter is cold hard and not at room temperature. Room temperature of softened butter gets burnt faster
  
• Once the Oil and Butter turn Hot, add the chopped Garlic saute for a minute
  
• Then add the All Purpose Flour little by little and with the help of a whisk, continuously, but gently, keep whisking

  Note: When the butter mixes with the flour, it creates a smooth paste and this avoids lumps
  
• When you mix the flour with the butter, it will look like this
  
• Then add in the Milk little by little and gently whisk the milk so that no lumps are formed

  Note: If you add all the milk together, there could be lumps that may form. To avoid this happening, add the milk little by little. Also, using a whisk is important when using all purpose flour in any dish as APF has a tendency to clump up easily when mixed with a liquid. The whisk serves as a tool to smoothen the lumps

  Note: you can also make a slury (mixture) of cold or room temperature milk and All purpose flour and mix it into the boiling milk. This can avoid lumps too
  
• Now add the dried spices and whisk it well
  
• Once the sauce begins to boil, add the cheese. Here I have used cheddar cheese. You can use Parmesan, Cream cheese, Slice Cheese or even Cheese spread. Choice is yours
  
• Once the sauce turns smooth and begins to thicken, lower the heat and allow this to boil for about 7-10 minutes and turn off the heat. While the sauce is boiling, keep stirring it. Your white sauce is ready!!!

  Note: The more you boil white sauce the more it will thicken and when  it turns completely cool, it will clump up and we don’t want a clumpy texture when we mix the pasta into the sauce. The sauce should be smooth and thick but runny.

  Note: If we leave the sauce to boil on high heat, there could be a high possibility of it curdling as there is garlic in it which is acidic. Also, continuously stirring the sauce and lowering the heat will avoid any spilage, since the base ingredient is milk
  
• This is how the sauce will thicken once it turns cold.

  Note: If the sauce thickens too much, you can always add milk and boil it on low heat. If the Sauce remains too runny, make a slury of 1 Tspn All Purpose Flour and 1/2 Cup Room temperature or cold Milk(ensure no lumps). Boil the Sauce and as it comes to a boil, pour this slury into the sauce little by little
  

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