2 tablespoons all-purpose flour
2 cups milk
8 ounces smoked provolone cheese, shredded or torn
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
In a medium saucepan over medium-low heat, melt butter. Add flour and whisk; allow flour to cook for 2-3 minutes to cook out the ‘floury’ taste. Add milk, salt and pepper. Stir to combine. Add cheese and stir constantly until you have a smooth mixture.
Reduce heat to low, until ready to serve, stirring occasionally.
Recipe printed from http://TheSlowRoastedItalian.com/
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