1/4 cup butter
1/4 cup flour
1 quart milk
1 1/2 cups parmesan cheese, grated
Kosher salt and black pepper
In a small sauce pot bring milk to a simmer. Meanwhile, melt the butter in another larger sauce pan over medium heat. When the butter bubbles, add the flour and stir with a wooden spoon to form a roux. The mixture should be the consistency of wet sand. If it is too loose add more flour, if it is too thick, add more butter. Cook for 1-2 minutes to remove the raw flour taste. Using a wire whisk, whisk the simmering milk into the roux, making sure to smooth out all the flour lumps. Bring the mixture to a boil, whisking frequently and making sure to scrape the corners and bottom of the pan to prevent scorching. Reduce to a simmer and continue to whisk until the sauce thickens amd coats the back of the spoon. Remove from the heat and whisk in the parmesan. Season to taste with salt and pepper. Pour over fresh pasta!