Melt the butter completely in a saucepan over low heat.
Make a roux by adding flour and stirring contentiously until completely combined and forming a paste.
Add about half the milk in slowly, making sure to stir continuously to keep the sauce smooth.
Add in the cheese, spices, and the rest of the milk slowly.
When the cheese is completely melted you can adjust the flour or milk in order to adjust consistency.
Servings 3