- grated Reggiano Parmesan cheese*
- 2 Tbs butter
- 1 Tbs flour
- 12 oz evaporated milk
- ¼ pint heavy cream
Melt butter in frying pan. Add flour to the melted butter, gradually while stirring until mixture is smooth. Add the grated Parmesan cheese until the consistency is thick enough.
*Note Do not use the cheap dried Parmesan (which comes in the green shake dispensers) or the sauce will be grainy. The fresh bagged grated Reggiano Parmesan sold in the supermarket dairy section works well.