Parmesan Cheese Sauce

3 cups whole milk **see note!

1/2 teaspoon salt

1/2 teaspoon freshly ground nutmeg or 1/4 teaspoon dried nutmeg

white pepper to taste

Dash cayenne, optional

1/2 cup grated Parmesan Cheese

 

Melt butter over medium heat and whisk in flour.  Cook whisking for at least 2 minutes or until starts to turn golden but not brown.  Slowly whisk in the milk and bring to a boil then reduce the heat to a simmer and cook for 10, whisking very often.  Add the cheese and spices and whisk until nice and smooth.  Simmer for 2 minutes more and then remove from the heat and use as desired.  

 

 **I one large can evaporated milk and then regular milk to make up the 3 cups.  I find this combination very rich without using cream.