cheddar or parmesan can be different — 120-130 g,
Milk — 600 ml.,
butter — 1 tbsp. l. (40 g)
flour — 2 tbsp. l. (40-50 g)
grated nutmeg — half a teaspoon,
pepper and salt — to your liking
Pouring milk, put the pan on medium heat, put the butter. When warmed up quickly stirring with a whisk to avoid lumps, sleeps flour. Working whisk until the mixture comes to a boil.
Just Gone fire to the minimum and continues whisk until the liquid is really smooth — another 4-5 minutes.
Fall asleep pre-grated (very small!) Cheese, season with salt and pepper, nutmeg — and continue to mix until melted cheese and sauce becomes completely uniform, which will take about another 5 minutes. Cheese sauce is usually served hot. Cooling down, it thickens.