It's deeply cheesy, creamy, and has a crunchy crust.
St. John’s, Newfoundland & LabradorTo the person asking about quantity of milk. Yeah, they mis-typed in the recipe - It should be 2 1/2 cups of milk. Otherwise with 2 tbsp of flour, the bechamel would taste way too floury.Our favorite recipe, hands down! I use smoked grueyer and we top it with my husbands pulled pork. Amazing!!Please clarify the milk amount. It says 2 1/2 cups. Was that a typo and it's just 2 cups milk, or 2 half cups so 1 cup total?Perfect recipe. I just add 1/4 tsp.
So what is the point of putting the flour into the milk-butter mixture, rather than starting with a roux, and adding milk to get a béchamel? When I make mac-and-cheese, it's very similar to this recipe except the order of creating the béchamel.
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