Béchamel is one of the five mother sauces in French cuisine and is made from a white roux and milk.
For this recipe, I have added parmesan cheese for flavour and the sauce can now be used in pastas such as Mac and cheese, in casserole recipes, or in a grilled cheese sandwich for extra gooey, cheesy, deliciousness.
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 3.5 cups
1-litre whole milk
1/2 yellow onion
1 bay leaf
40g parmesan cheese rind
70g salted butter
70g all-purpose flour
50g parmesan cheese, finely grated
Salt to taste
Add the milk, chopped onion, parmesan rinds and bay leaf to a saucepot and heat on medium-high, stirring occasionally. Once the milk has come to a boil turn it off.
In a separate pot add the butter and melt it on medium-high heat.
Add the flour to create a white roux, stirring constantly until the mix resembles white sand.
Start adding the hot milk whisking in-between additions making sure the mix is smooth after each addition.
Once all the milk has been added turn the heat too low and cook for 10 minutes, stirring occasionally to prevent it from burning.
Turn the sauce off and season with salt and the grated parmesan cheese. The sauce is now ready to use or stored in the refrigerator for up to a week.
Cook 250g of dry elbow pasta in salted boiling water until it is al dente.
Strain and mix the pasta with the béchamel sauce, place it into a casserole dish, add grated cheddar cheese and bacon.
Bake the Mac and cheese until the cheese is melted and bubbling. Serves 4 people.
The sauce can also be used in my cheesy short rib stuffed mushroom caps.