Using a stockpot, melt butter. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until nice and smooth, Continue whisking until you see bubbles on the surface, and then continue cooking and whisking for another 2 minutes.
Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth, Sauce should be nice and thick.
Turkey with Vegetable Kabobs
Black Pepper Steak with Oyster Flavored sauce
Quiche Lorraine