- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheese, such as cheddar, Gruyere, Fontina, Camembert (without rind) or Swiss
- Salt and pepper to taste
- I start with a basic béchamel sauce and add our favorite spices and cheeses or whatever I happen to have in the fridge. It’s very versatile and can be adapted according to taste.
- Make a roux by melting the butter over medium heat. Add the flour and stir to blend. Cook, stirring, until just lightly golden, 2 to 3 minutes. Gradually add the milk and whisk to blend. Reduce heat to medium-low and continue whisking until the mixture is smooth and slightly thick, about 10 minutes. Add the cheese and stir until melted. Taste for seasoning and add salt and pepper as desired.