Bechamel-cheese sauce

Name: bechamel-cheese sauce
Total time: 20 min
Yield: 4
Ingredients: 25 gram butter; 25 gram flour; 300 ml Full Milk; 1 laurel leaf; 100 gram grated mature cheese

Ingredients

25 gram butter
25 gram flour
300 ml Full Milk

1 laurel leaf
100 gram grated mature cheese

Directions

Melt the butter in a pan and stir in the flour, let the flour simmer for a moment.
Pour in half of the milk and stir - with a whisk - until it becomes a thick, smooth sauce.
Pour the leftover milk for a dash, stirring and stirring until a nice smooth sauce is added.
Add the bay leaf and let the sauce simmer for 5 minutes, stirring frequently.
Remove the bay leaf and stir the cheese through the sauce.
Let the cheese melt with stirring.
Season the sauce with salt and pepper.
Tasty over cauliflower or broccoli, but also over pasta.