This is absolutely my favourite bechamel sauce. I use it with any "au gratin", with pasta and in lasagna. I didn't have half and half and didn't like the idea of chicken broth making my sauce brown, so I used 2 cups of milk instead. I also added the seasoning in while it was cooking, and it was so good that I do it that way every time. I also add some grated cheddar cheese in the end when I use it in an "au gratin". DELICIOUS!

Reviewed On: Feb. 10, 2009