Parmesan Béchamel

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.

Suggested serving:

• 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.

©chefalisonbiebs