Today I finally made a perfect bechamel sauce.

I has big problems before with the sauce curdling or it just not having that right consistency or taste. I think the problems I had were using too much heat and not making a proper roux.

Bechamel sauce is one of the “mother sauces”, one of several key sauces that can be used to make many dishes and other sauces.

I folded in mustard, cheddar cheese, and lumache to make some really tasty macaroni and cheese. It was a bit rich… but it was pretty damn good overall. I saved some of the mac and cheese to make “Mac and Cheese Rangoons” tomorrow.

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