Lord knows I am not picky when it comes to pasta dishes. However, my absolute favorite pasta is Pasta al Grate’.…essentially a pasta gratin. My Nonno Gino was the master of this pasta, and he made it for me and my mother every time I saw him in Italy.

Béchamel plays a central role in what makes this pasta so. darn. good. Who would think that butter, flour, and milk could turn ordinary penne into a decadent dish that makes gorging perfectly acceptable?

In a nutshell, béchamel is made by melting butter and adding flour to make a rue. Then slowly adding slightly warmed milk and whisking constantly until thickened.

This simple white sauce can be used in so many ways. I always drizzle it throughout the layers of my homemade lasagna (no ricotta in lasagna here). It can be added to baked ziti for extra richness. It is the base sauce for vegetable lasagnas and vegetable gratins.

To make béchamel you will need 3 Tbsp unsalted butter, 3 Tbsp flour and 1- 3/4c whole milk (slightly warmed). Melt the butter and whisk in the flour. Combine well and slowly add the warmed milk. Continue whisking over medium heat until thickened. Season to taste with salt and add a dash of nutmeg.

The simplest things can bring forth some of the best things ever. Enjoy!