Béchamel Sauce:for allot of recipes ( the original way )

50 grams butter, diced
50 grams cornflour
750 mls/3 cups milk
25 grams grated Parmigiano-Reggiano
25 grams grated Tasty Cheese (you can use Swiss, cheddar, mozzarella, gruyere)
freshly ground white pepper
freshly ground salt
grated Parmigiano-Reggiano extra
grated tasty cheese, extra

Béchamel sauce: Melt butter in a skillet. Stir in 2 tablesppons flour. Add some milk and stir in rest of flour and milk. Let boil on low heat for a couple of minutes. Season with salt and a dash of nutmeg (not too much!).

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