A versatile recipe for white sauce (bechamel) using canned milk, is useful as a base for making cheese sauce or macaroni and cheese from scratch.

White Sauce with Variations

1/3 cup butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground white or black pepper
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
3/4 cup water

1. Melt butter in small saucepan. Stir in flour, salt and pepper. Gradually add evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil.

Makes 3 cups.

Herb Sauce: Prepare 1 cup White Sauce, adding 1 clove finely chopped garlic to butter. Add 1/4 teaspoon dried oregano, basil or sage to flour mixture. Proceed as above. Makes 1 cup.

Cheese Sauce: Prepare 1 cup White Sauce, decreasing butter and all-purpose flour to 1 tablespoon each and the water to 1/3 cup. Eliminate the salt. Proceed as above. Stir in 1 cup (4 oz.) shredded or cubed processed cheese product until melted. Makes about 1 1/2 cups.

Cheddar Cheese Sauce: Prepare 1 cup White Sauce, decreasing butter and all-purpose flour to 1 tablespoon each and the water to 1/3 cup. Proceed as above. Stir in 1 cup (4 oz.) shredded cheddar cheese until melted. Makes about 1 1/2 cups.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.