Linguini with Béchamel Sauce (White Sauce)

Béchamel Sauce (White Sauce) form the basis of French cuisine. The creamy silkiness of the dish comes from the roux and the key to a good roux is an equal amount of butter and flour and making sure you mix it really well. A bit of elbow work is needed when the milk goes in. Constantly stirring ensures a smooth and creamy sauce. A pinch of grated nutmeg gives it a subtle flavor and the mozzarella and parmesan is all you need to finish this dish @sarchakra

PREP TIME: 5 mins

COOK TIME: 15 mins

YIELDS: Serves 4-5

Ingredients

  • Pasta 1 package
  • Mozzarella 1 cup, grated
  • Parmesan ½ cup, grated
  • Milk 2 cups
  • Salt to taste
  • Garlic 1 clove, grated
  • Black pepper 2 tsp
  • Nutmeg 1 tsp, grated

Method

  • Cook linguini according to box directions. Drain and reserve the pasta.
  • In a pan put in the butter. Let it begin to melt. Add the flour. Mix throughly so it forms into a smooth paste.
  • Add the milk little by little constantly stirring to make sure no lumps remain. The end result should be smooth and creamy.
  • Mix in grated garlic. Season with salt, black pepper and nutmeg.
  • Put cooked linguini in. Add in mozzarella and grated Parmesan.
  • Mix into the pasta and serve with a bit more of grated nutmeg.

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Steps
Linguini with Béchamel Sauce (White Sauce)

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