How to Make Béchamel Spaghetti, a.k.a., Sweatpants Pasta
by Claire Thomas
Talk about comfort: This could have just as easily been called sweatpants pasta, it’s so cozy and understated. It’s basically béchamel on top of pasta—broiled. That’s it. You can make the white sauce ahead of time and keep it in the freezer, ready to go whenever you are. Feel free to add your favorite cheese and toppings, too. Cheddar, bacon, caramelized onions—whatever makes you happy. I’ll be over here eating carbs on the couch if you need me.
Photo: Claire Thomas
Béchamel sauce ingredients:
3 cups whole milk
5 peppercorns
½ small onion, sliced
1 bay leaf
3 tablespoons butter
¼ cup flour
1/3 cup grated Parmesan
Pinch freshly grated nutmeg
Directions for béchamel sauce:
Bring the milk and everything else except for the butter, flour, and parm to a simmer.
In a separate sauce pan, melt the butter and add the flour. Stir until doughy and smelling a bit nutty (about one minute). Strain in the milk about a half-cup at a time, whisking to incorporate with the butter and flour mix. It should be smooth and velvety, not chunky or too thick. If it is, just add some more milk to thin it out. Season with nutmeg, salt, and pepper. Set aside.
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Ingredients:
1 recipe béchamel sauce
¼ cup grated Parmesan
12 ounces pasta, cooked al dente
Directions:
Preheat broiler.
Place pasta on an oven-safe plate, top with as much béchamel as you like, and finish with some Parmesan. Broil for 2 to 4 minutes, or until bubbly and golden on top. Careful while eating: The plate is hot!
NOTE: Serves 4.
It’s a classic for a reason! Even though Barilla is a supermarket staple, it’s one of the best dried pastas around.
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