Heat butter in a stainless steel sauce pan. Stir in flour to make roux. Cook over low heat for 5-8 minutes. 

 

In another stainless steel sauce pan heat milk to simmer. Add the simmering milk to the pan with the roux and mix well to incorporate. Bring the mixture to a simmer, while stirring continuously. Reduce heat to very low. Add half of the cheese, stir until blended. Add remaining cheese and stir until it is blended. Hold for service by placing in a double-boiler above simmering water.

 

Yields: 1-1/4 qts.