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Ingredients
- 5 Tablespoons Butter
- 5 Tablespoons Flour
- 1/2 teaspoons Unrefined Salt
- 1/4 teaspoons Black Pepper
- 2 cups Whole Milk
- 6 ounces, weight Freshly Shredded Cheese (I Like To Use 2/3 Soft Cheese Like Colby And 1/3 Sharp Cheddar)
- 1 pinch Nutmeg
Method
- In a medium sauce pan set over medium-low heat, melt butter. Add flour, salt, and pepper and whisk to combine. Cook, whisking often, until mixture is bubbly and smooth, about 3 minutes. Do not brown the roux.
- Add 1/3 of the milk and whisk vigorously until completely smooth. Gradually add the rest of the milk, whisking until smooth. Bring to a boil. Boil and stir 1 minutes. Remove from heat.
- Gradually add the cheese, whisking until melted and smooth. Stir in the nutmeg if desired. Taste and adjust seasonings if needed.
