"While technically a mornay sauce due to the cheese, this is my go-to béchamel sauce anytime I need a white sauce!..."
INGREDIENTS
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4 tablespoons unsalted butter ¼ cup all-purpose flour 2½ cups whole milk ¼ teaspoon ground nutmeg 1 cup shredded provolone cheese ½ cup grated Parmesan cheese Salt and pepper, to taste