I love this white sauce, it’s fresh, takes minutes to make and it can be prepared ahead of time. It can be used on top of chicken, lasagnas and pasta dishes.
1 garlic clove, minced serves 4
11/2 cup 2% milk, room temperature
1/2 tbsp butter
1/2 tbsp flour
1/2 cup shredded cheese, cheddar, fontina or gouda (your choice or mix them up)
pinch of salt & white pepper
250 grams bowtie pasta
parmesan cheese for topping
In a medium sauce pan on medium low heat, melt butter. than with a spoon add the flour and stir, making it into a paste. Make sure to get out all the clumps. Add milk & garlic, stir constantly on medium heat for about 5 min. Incorporate the cheese, salt and pepper, keep stirring until it thickens. Taste sauce to see if it needs more salt or cheese.
In a large pot add water and salt, bring to a boil, then add pasta. Cook until al dente. Strain pasta, place back in pot and add the Béchamel Sauce. Serve immediately. Don’t forget to grate parmesan cheese. 
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