Give the béchamel a final brisk whisk until it’s perfectly glossy and thick enough to coat the back of a spoon. If it’s too thick, whisk in a splash more milk; if too thin, heat a bit longer or simmer briefly.
Serving ideas:
Classic: Toss with pasta and grated cheese for a quick macaroni dish.
Gratin: Layer with vegetables or potatoes and bake to golden perfection.
Vegetable finish: Spoon over steamed greens, mushrooms, or cauliflower.
Cheese boost: Stir in a handful of shredded cheese for a quick mornay.
Tips and notes:
Consistency guidance: For a medium-thick sauce that coats noodles well, aim for a texture similar to heavy cream. If your sauce seems too thick, whisk in a little milk a tablespoon at a time.
The milk substitute: You can replace milk with vegetable broth for a savory, lighter béchamel. For a richer flavor, use half-and-half or add a touch of grated cheese at the end.
Storage: Béchamel stores well in a covered container in the fridge for up to 2 days. Warm gently and whisk to restore smoothness.
This béchamel is intentionally simple. The key is a smooth roux and steady whisking as you combine the hot liquid.
The microwave route is perfect for a quick weeknight, but a small sauce pan on the stove gives you even more control and a bit more classic texture.
