Mario Batali's Bechamel Sauce

[golden1225]

I made this last night when DH requested macaroni & cheese. I wasn't sure what I had in the house, but cooked up a box of ditalini, grated some swiss cheese and some good parmesan, and then poured this over. Wonderful!
:) :)

Bechamel Sauce
from Mario Batali

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg


In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

[dneilson]

Thanks Lynne! You have inspired my creative juices with your post.


I can't help wanting to kick the flavor up a notch more.

Fry nitrate-free bacon (better for you) until crispy; set aside to drain.

Continue as directed using bacon fat instead of butter (maybe 2 Tbsp instead of 5 butter); adding 2 minced garlic cloves and sauteing lightly before adding flour. When bechamel is thick, add to pasta tossed w/ diced, roasted red peppers and grated cheese of choice.


Spread in greased baking dish. Slice fresh tomatoes thinly over top (keeps top from drying out in additon to adding fresh veggies and adding flavor) sprinkle top with ww panko crumbs, grated parmesan (or romano) and fresh herb blend. Bake until cheese is melted and panko crumbs are toasty golden.

Serve each serving with crumbled bacon.

Dolores