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• 1/2 Cups Manchego
• 1/2 Cups Sharp Cheddar
• 1/2 Cups Mozzarella
• 1/2 Cups Parmesan
• 2 tbps Butter
• 2 tbps Flour
• 1 Cup Milk
• Pinch Salt
• Pinch Pepper

1. Melt the butter and add the flour into the mix. cook it down so you have a roue. Do not overcook, just keep it white.

2. Add the milk slowly and stir, to thicken.

3. Bring it up to boil and add salt and pepper.

3. Lower the heat down to a simmer and start adding your cheese. go slow and it will eventually go from gooey and sticky to a nice thin sauce.

Do not panic if it separates or doesn’t come together. just add some cold milk and stir vigorously. It will come back together as you emulsify it.

Really this is just a cheese sauce, you can leave the cheese out and make it just a cream sauce. your call, play with what you like. Your taste will dictate the types of cheeses.