Bechamel is a classic sauce, often a base for many culinary creations. Here, I have listed the simplest addition to Bechamel, cheese. So tonight for dinner, why don't you wow your family with fancy mac n' cheese?
My Private Note
Units: US | Metric
- 1Note: to clarify butter: simmer whole butter (I like to do a pound at a time, and refrigerate the unused portion for later recipes). As it simmers, foam will rise to the top. Take a shallow spoon, and skim the foam out of the pot (this is the impurities rising out of the butter. Once all of the foam is gone, remove from heat and let settle for a couple of minutes. Remove any more impurities you see form. Strain through a cheese cloth into container.
- 2Make an onion pique by placing the bay leaf onto the onion wedge, and stabbing it through with the clove.
- 3Take melted clarified butter, and whisk in flour until thoroughly mixed, cook until it simmers.
- 4Add milk and onion piquet.
- 5Bring sauce to a simmer, add nutmeg, salt and pepper. Cook until thickened.
- 6Stir in cheese.
- 7Strain through cheese cloth to remove onion piquet and lumps.
- 8This goes great on top of any type of pasta, also good on vegetables.
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Nutritional Facts for Cheese Bechamel Sauce
Serving Size: 1 (1427 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2198.6
- Calories from Fat 1418
- Total Fat 157.5 g
- Saturated Fat 99.3 g
- Cholesterol 496.6 mg
- Sodium 1897.3 mg
- Total Carbohydrate 102.8 g
- Dietary Fiber 3.1 g
- Sugars 6.1 g
- Protein 95.8 g
The following items or measurements are not included: