This cheese béchamel sauce recipe is an easy way to make a great a base for lasagne, mac and cheese, crepes and more.
Ingredients
2 cups Devondale Full Cream Milk, heated
50g Devondale Original Butter
1/4 cup plain flour
3/4 cup Devondale Shredded 3 Cheese Blend
1 tablespoon Dijon Mustard
Salt and pepper, to taste
Method
Melt butter in a saucepan over medium heat. Slowly add the flour, stirring until combined
Add milk and whisk constantly until the sauce is well combined. Cook and continue to whisk for another 5 minutes until the sauce is thick and glossy and coats the back of a wooden spoon
Stir through the cheese and mustard. Season to taste
