Four cheese sauce

1. Heat half the butter in a pan. When it melts add the flour.
2. When it begins to bubble add the milk and mix well.
3. Cook on low for 5 min. it will start to thicken.
4. Mixi often to avoid lumping and sticking.
5. Cut all the cheese into smallstrips.
6. Gradually add the cheese mixing well while it melts into a velvety sauce.
7. Seasoni with salt and pepper and serve over hot, cooked pasta of your choice.
8. Top with grated cheese.
9. **you may vary some of the cheeses, but never the fontina.
10. That is the essential flavor.