COLD ROUX METHOD:
Blend butter or margarine and flour to gether; stir until smooth. Reconstitute milk and
warm water; heat to just below boiling. DO NOT BOIL. Add roux to milk, stirring
constantly. Add salt. Simmer 10 to 15 minutes or until thickened. Stir in cheese. Stir
WARM ROUX METHOD:
Melt butter or margarine over low heat. Add flour gradually; stir with a wire whip until
mixture is smooth. Cook about 15 minutes. Stir while cooking. Add dry milk and salt to
roux; blend thoroughly. Add water gradually, stirring constantly. Simmer 5 to 10
minutes. Stir in cheese. Stir as necessary.
Other types of milk may be used in place of nonfat dry milk and warm water.