Besciamella Sauce

Makes about 5 cups

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4 cups whole milk

1 stick salted butter

2 tablespoons all-purpose flour

1/4 cup fresh Parmesan cheese, grated

1/4 cup fresh Pecorino Romano cheese, grated

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In a small saucepan, melt the butter. When melted, stir in the flour to make a smooth paste. Cook, stirring with a wooden spoon for 2 to 3 minutes. Add the milk, whisking to avoid lumps. Bring to a simmer, whisking until thickened, about 5 to 7 minutes. Remove from heat, and whisk in the salt and grated cheese. If the sauce appears too thick, add some milk.

- From www.italianmomscooking.com

Per serving (based on 10): 170 calories, 6 grams protein, 6 grams carbohydrates, 5 grams sugar, 14 grams fat, 40 milligrams cholesterol, 178 milligrams sodium, no dietary fiber.EndText