Friday Night Laziness: Broccolli with Cheese Sauce

I've been planning to do this for a few days, so I had a nice piece of Swiss raclette cheese on hand. My goal with the sauce was to have something flavorful, but not overly rich... I think I got there:

2 Tbs butter
1 1/2 Tbs flour
1/2 c. whole milk
1 c. chicken stock
1 Tbs brandy
1 Tbs dry white wine that has some acid (sauvignon blanc good, chardonnay bad)
1/2 c. grated or cubed cheese
salt and black pepper to taste

Cook the butter over medium heat in a saucepan until the foaming settles down. Turn the heat down to medium-low and whisk in the flour. Cook, whisking pretty much constantly, until the flour is light brown (about 5 minutes).
Mix the milk and chicken stock together and add it in small portions to the roux, whisking well after each addition. When you're happy with the consistency (you probably won't need to add all the liquid), add the brandy and wine and a couple grinds of black pepper.
Toss in the cheese and whisk until it's all melted.
Adjust the seasonings and serve.
This is particularly good when topped with a bit of ground pimenton.