Obviously, you'll want to make adjustments according to how thick you want your sauce to be. I usually just start it on the stove while I'm making the rest of the recipe and let it cool down before I layer it with my pastas.
How to Make Bechamel Sauce
For enough sauce for a 9-by-14-inch pan, you'll need:
1 stick of butter (1/2 cup)
3 cups milk
1/4 cup flour, or more if needed to thicken
1 tsp ground nutmeg
Melt 1 stick of butter in a pot on medium-low heat. You want to keep the heat low so the milk doesn't boil.
When the butter is half-melted, add 1/4 cup flour and stir.
You've now got a roux. Don't worry if it's a bit brown, adding the milk will turn it white. When the butter has melted and the flour has thickened the sauce, add 3 cups milk.
Let the mixture simmer on the stove at medium-low to low heat for about 5 to 10 minutes until the sauce has thickened to your liking. Add more flour if needed.
Add 1 tsp ground nutmeg. Stir. Turn off the heat and let it rest.
What can you make with bechamel sauce?
Pastitsio (Greek "Lasagna")
Homemade Macaroni and Cheese
1 year ago today, Fessenjan (Persian Walnut-Pomegranate Glaze) with Roast Duck.