layer of the bechamal ( but not the top layer - burns ya see ).Originally Posted by Burney
My thinking exactly. I have taken to doing something that would doubtless outrage an Italian, but is bloody good. I melt a ball of mozzarella into the bechamel. Gives it a gooey richness that's extremely good.
What specific cheese do you use in your bechemal? I mean if Cheddar for example, exactly which brand?
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04-27-2020, 01:03 PM #13Senior Member
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Been doing similar for ages b. I buy the grated stuff and sprinkle it on top of each
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