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I've gotten some pretty good results just using the left over pasta-water with some flour.

AFAIK, the cheese I'm using doesn't have anything particularly special (some cheap hard cheddar). I don't even grate it, just chop it up a little before adding it to the water.

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Flour is the key component in a roux. The only difference is cooking the flour in some butter to remove the raw flavor. FYI, that combination is called a béchamel sauce.

Edit: actually béchamel had some milk also, but yeah

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