In case you're curious Grass, to make the cheese sauce I melt, 1T butter, wisk in 1T flour. Wisk for a min, add 1/2-1cup milk, simmer for like 5 mins whisking constantly until it thickens a little. Add the provolone and what ever cheese floats your boat, salt and pepper up in there. Whisk it up and it stays some what flowable but gooey.
Just make sure to rinse the pot really good when you're done or the whole house will smell like rancid baby vomit the next morning
I usually use provolone and like a asiago ramano... or wtf ever I got hiding in the cheese drawer. They all melt nice in the milk. Original recipe called for 2 cups milk but it was way too watery. I think around 3/4 cup milk might be perfect.