01-30 Bechamel Pasta, Quick and Baked

Bechamel Sauce: (Giada de Laurentiis)
Melt over med. heat:
5 T unsalted butter
Whisk in:
1/2 c flour
until smooth. Gradually add while whisking:
4 c warm whole milk (or warm 1/2 cream + 1/2 1%milk)
Simmer over med. heat, whisking constantly-10 min.
Sauce should be smooth but never allowed to boil
Remove from heat and add:
1/2 t Salt
pinch of ground white pepper, to taste
pinch of ground nutmeg, to taste
To save, cover and refrigerate up to 3 days.

To use:
Quick Bechamel Pasta (me)
Stir heated Bechamel sauce with
thinly sliced ham, Can. bacon or proscuitto
fresh/frozen petite peas
freshly grated Italian cheese (fontina, mozzerella, parmesan, asiago)
Pour over warm, cooked pasta
*Mckenna-I think the cheese addition will make it tastier for you

Baked Bechamel Rigatoni (my additions to Giada de Laurentiis')
Bring pot of salted water to boil for:
1 lb rigatoni or farfalle
Using 4 c hot Bechamel Sauce add:
1 t EV olive oil
1/2 c thinly sliced proscuitto/ham or Can. bacon
1/2 c freshly grated Fontina or Mozzerella, etc.
1/2 t salt, or more
pinch gr. white pepper, or more
Mix well then stir into al dente pasta. Spoon into baking dish
Sprinkle with
1/2 c freshly grated cheese
3 T unsalted butter, diced
Cover and refrigerate if baking later then
Bake uncovered at 425 F in 9x13 dish about 25 minutes
Add 1/2 pkg of frozen petite peas to create a meal
Or serve as side with fish or grilled chicken, or ham

Comments

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