- 1 tablespoon butter
- 1 tablespoon all-purpose flour or 1 teaspoon cornstarch
- 1/8 teaspoon kosher salt and a few turns of the pepper mill
- 1/2 cup milk (I prefer 2% milk but have used nonfat with good results)
- 3 ounces (about 3/4 cup) shredded Cooper sharp cheese