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1
Melt, in a heavy skillet: 3 tablespoons butter.
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2
Add: 3 tablespoons flour.
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3
Cook over very low heat, stirring with a whisk for 3 minutes.
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4
The roux should bubble gently.
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5
Whisking constantly, add, little by little: 2 1/2 cups milk.
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6
Continue whisking until the sauce has the consistency of thick cream.
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7
Add: Salt to taste.
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8
Raise the heat to medium, switch to a wooden spoon, and stir continuously until the sauce begins to simmer.
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9
Lower the heat and cook, stirring occasionally, for 10 minutes.
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10
Melt in a heavy ovenproof skillet: 1 tablespoon butter.
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11
Add: 1 1/2 cups fresh breadcrumbs (see page 62).
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12
Toss the crumbs to coat with butter and toast in a 350F oven for 10 to 15 minutes, stirring them every 5 minutes, until lightly browned.
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13
Turn off the heat under the white sauce and stir in: 8 ounces grated cheese.
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14
Cook al dente in abundant salted boiling water: 3/4 pound short-cut pasta, (macaroni, fusilli, penne).
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15
Drain and pour into a buttered gratin dish.
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16
Pour the cheese sauce over the pasta and mix until it is well coated.
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17
Taste for salt, and adjust as needed.
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18
Scatter the toasted breadcrumbs over the top and bake in a 400F oven for 15 minutes, or until the crumbs are golden brown and the sauce is bubbling.
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19
Stir together the pasta and the sauce and serve right away instead of finishing in the oven.
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20
Stir in diced ham or prosciutto.
