| 1 | Heat half the butter in a pan. |
| 2 | When it melts add the flour. |
| 3 | When it begins to bubble add the milk and mix well. |
| 4 | Cook on low for 5 min. it will start to thicken. |
| 5 | Mix often to avoid lumping and sticking. |
| 6 | Cut all the cheese into smallstrips. |
| 7 | Gradually add the cheese mixing well while it melts into a velvety sauce. |
| 8 | Season with salt and pepper and serve over hot, cooked pasta of your choice. |
| 9 | Top with grated cheese. |
| 10 | **you may vary some of the cheeses, but never the fontina. |
| 11 | That is the essential flavor. |
