2 cups shredded Italian cheese blend (mozzarella, provolone, Parmesan, Fontina)
Kosher salt and freshly ground black pepper
In a medium stainless steel saucepan over medium heat, melt the butter. Add the flour and whisk to combine, removing any lumps. Cook until the mixture is golden brown, 1 to 2 minutes. Slowly add the milk, whisking continuously until smooth and slightly thickened. Season to taste with salt and pepper.