In a small pot heat the milk until very hot but do not boil.
In a medium pot over low heat melt the butter, remove from heat and add the flour and whisk until smooth.
Slowly add most of the 1 cup of milk, stir until combined, place again on low/medium heat and stirring continually until thickened.
Remove the pot from the heat and add the remaining ¼ cup of milk and the parmesan cheese, stir until combined and smooth. Add a dash or 2 of black pepper if desired. Cover with plastic wrap and refrigerate if not using immediately. Enjoy!
Notes
This sauce is delicious used as a dip from bread sticks to cut up veggies. Serve it warm over vegetables or even potatoes. Or why not toss it with your favorite pasta or use it to make a creamy lasagna? If you want a thinner sauce then just add 2 tablespoons of flour instead of 3.Store it in an airtight container, jar or covered well in plastic wrap in the refrigerator. It will keep for 2-3 days in the fridge.