- 100 gr Roquefort cheese
- 250 ml milk
- 1 tbsp flour
- 1 tbsp butter
Toast the flour with melted butter for 2 minutes on medium-low heat.
Pour the milk slowly, stirring constantly, until it forms a béchamel sauce.
Add Roquefort and a pinch of salt.
Stir it until the cheese is melted.
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