Béchamel is a classic sauce used in French and Italian cuisine. Ground White Peppercorns have long been used in French cuisine for the purpose of adding flavor while remaining invisible. Béchamel sauce is a classic example and one of the 5 French mother sauces.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Makes 2-1/2 cups
Melt butter in medium saucepan over medium-low heat. Add flour, stir with wooden spoon and press flour into butter to create paste. Continue cooking until blonde, about 1 to 2 minutes.
Slowly whisk in milk, stirring constantly. Sauce will quickly thicken and become very smooth with constant whisking. When sauce begins to slightly bubble, it is done. Whisk in salt, white peppercorns and nutmeg.
Remove the sauce from the heat and begin stirring shredded cheese into the sauce. Use small handfuls and incorporate each addition to smooth before adding more.
Add the cooked pasta to the sauce and stir to blend. Add portions to oven safe dishes and bake until golden and bubbly.