White sauce gets me by in a "what's for dinner" pinch. 

What it's not:  Low fat

What it is:  versitile

2T. Butter
2T. Flour
1/4 t. salt
1 c. milk

Melt butter over low heat, stir in flour and salt.  Add milk slowly, stirring.  Cook it over low to med. heat, stirring often.  It will thicken to an almost gravy consistancy.  Less butter and flour = thinner sauce.  More butter and flour = thicker sauce.

I double, triple, or quadruple this, depending on what I'm making.  I often make chicken in a white sauce, using cooked chicken breast, torn into bite size pieces and added to the white sauce.  Some other spices - thyme, sage.  Served over noodles or rice.

I can make beef in a white sauce, or just make a cup to stir in with rice when it's done cooking ... I made a cup one day for my pasta, added cooked mushrooms and red cooking wine.

I like pasta way too much.