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 in. Hold for service by placing in a double-boiler above simmering water.

 

Yields: 1-1/4 qts.