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Melt the butter in a large sauce pot over medium
heat. When melted, quickly stir in the flour to
form a smooth roux. Do not brown. Once the roux is
smooth and bubbly, slowly pour in the cold milk
while stirring briskly to mnake a smooth sauce.
Cook over medium heat, stirring constantly until
the sauce thickens. Stir in the lemon juice, Dijon
mustard, salt, smoked paprika and white pepper.
Bring sauce just back to a low boil and turn off
the heat. Pour sauce evenly over the casserole,
being certain to get some of the sauce around the
edges of the pan.
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