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Grate the cheddar on the large holes of a box grater (or pulse in a food processor) and set aside at room temperature — cold cheese added to a hot sauce can seize and turn grainy.
Melt the butter in a medium saucepan over medium heat until foamy. Add the flour and whisk constantly for about 1 minute, until the mixture smells faintly nutty and turns a pale golden color.
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