Fold in the cheddar and Parmesan cheese, and stir until well-blended and completely melted. Stir in the dry mustard, paprika, white pepper and sea salt. Slowly stir in the half & half or milk until the mixture thickens. After it melts, stir in the flour to make a roux. As the water comes to a boil, melt 4 tablespoons of butter in a large skillet.
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