|Butter/Low-cholesterol margarine||2 1⁄2 Tablespoon|
|Milk||2 Cup (32 tbs) (Can Be Low-Fat Milk)|
|White pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
In a medium saucepan, melt the butter and add the flour.
Cook the roux over low heat for 3 minutes, stirring often, but don't brown it.
Heat the milk to scalding separately; this can be done most easily in the microwave in a microwave-safe measuring pitcher, 4 to 5 minutes on high.
Pour the hot milk all at once into the roux, stirring constantly over medium heat until the sauce is bubbling.
Add the seasonings and cheese; whisk until smooth.