Béchamel
Perfect cream sauce for mac & cheese or lasagna base.
Servings
1 quart / 32oz
Prep
2 minutes
Cook
15 minutes
Ingredients
- 80g (6 tablespoons) butter
- 80g (2/3 cup) AP Flour
- 800mL (~3 1/3 cup) Whole Milk
- 1/2 teaspoon salt
- pinch of nutmeg
- Freshly grated Parmigiano Reggiano to taste
Directions
- Place milk in a sauce pan on medium-low to warm
- Melt butter over medium in another sauce pace
- Add flour to butter and whisk until combined. Cook for a few minutes
- Slowly stream in warmed milk (about 1/4 cup at a time) whisking to combine
- Once fully combined and slightly thickened, add nutmeg and Salt.
- Turn off burner and slowly add freshly grated Parmigiano Reggiano until desired taste
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