In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot
Recipe courtesy of Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003
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