Whats the easiest bechamel (white sauce) for spaghetti?

Answer 1

BASIC BECHAMEL

Combine 4 tablespoons butter and 4 tablespoons flour in a heavy saucepan over medium heat. Whisk in 1 1/2-cup bowl milk and cook over medium heat until thick and smooth. Add salt, pepper and fresh grated nutmeg to taste.

Answer 2

Here is a good quick and easy typical bechamel sauce:
from:
MARIO BATALI of Lupa, Esca, and Babbo
Servings
Serves six to eight.
Béchamel:
5 tablespoons unsalted butter
1/4 cup flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Béchamel: Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cook over medium heat, stirring regularly, until the mixture turns golden brown, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.

Pour over pasta and top with grated cheese. Enjoy!

Answer 3

I would not go with a bechamel sauce with pasta.

Try this Fast Alfredo Sauce instead:

1 - 8-oz block of cream cheese
3-oz (3/4-cup) grated Parmesan Cheese
1/2 Cup butter ( 1 stick)
1/2 cup of milk
8-oz. Linguine/spaghetti or other pasta

In a large skillet or sauce pan, melt the cream cheese over medium heat, add Parmesan Cheese, stir constantly. Reduce heat to medium-low and add butter. Melt butter whisking constantly.

When the butter is melted, add milk and heat until at a simmer, constantly whisking.

Serve over cooked pasta.

As a variation, you can sautée chicken, beef, or shrimp before melting the cream cheese. Remove from skillet and make the Alfredo Sauce. Return to the sauce and heat until meat or shrimp is heated thoroughly.

Doc

Answer 4

INGREDIENTS:

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
dash salt
dash white pepper

PREPARATION:
In heavy saucepan over low heat, melt butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (This mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste. Makes 1 cup.
Veloute Sauce
Use fish stock instead of milk.

Mornay Sauce
Add 1/2 cup of grated Swiss, Gruyere or Emmanthal cheese after sauce thickens. Remove from heat and whisk until melted and smooth.

Onion White Sauce
Cook 1 Tbsp. minced onion in the butter until translucent. Then add the flour and continue with the recipe.

Mustard White Sauce
Whisk in 1-2 tsp. prepared mustard after the sauce is thickened.

Brown Sauce
When cooking the flour and butter mixture together, stir constantly and cook until the mixture begins to turn brown. Use chicken or beef stock instead of the milk.

Curry Sauce
Add 1-3 tsp. of curry powder (to taste) to the butter and simmer for 1 minute before adding the flour. Continue with the recipe as directed.