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Béchamel

March 2, 2025

Perfect cream sauce for mac & cheese or lasagna base.

• 1 quart / 32oz
• 2 minutes
• 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

1. Place milk in a sauce pan on medium-low to warm
2. Melt butter over medium in another sauce pace
3. Add flour to butter and whisk until combined. Cook for a few minutes
4. Slowly stream in warmed milk (about 1/4 cup at a time) whisking to combine
5. Once fully combined and slightly thickened, add nutmeg and Salt.
6. Turn off burner and slowly add freshly grated Parmigiano Reggiano until desired taste

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