|
Ingredients |
|
4 |
tbsps. butter |
|
4 |
tbsps. flour |
|
3 |
cups milk,
whole |
|
1 |
cup provolone
cheese, grated |
|
1/2 |
tsp. nutmeg,
ground |
|
to taste |
salt and pepper
|
|
Method |
|
 In
a saucepan over medium heat,
melt the butter. Add the flour
and cook, stirring for 2 – 3
minutes, taking care not to
scorch. |
|
Add
the milk, whisking constantly
to avoid lumps, and then the
nutmeg, salt and pepper. |
|
Continue
to whisk and cook until the
until the sauce starts to
thicken. |
Remove
from heat, stir in the cheese,
and set aside, with the
surface covered with plastic
wrap to avoid a film forming
on top.
|
|
