Vilco wrote:
> Serene Vannoy wrote:
>
>>> It's very similar to bechamel, or at least to "bechamel as I make
>>> it".
>
>> My bechamel doesn't have cheese in it.
>
> If I don't put grated parmigiano in it, then for me that's not bechamel
> Last time I used it, it was for my "paccheri ripieni".

With cheese, I would call that Mornay sauce.

Serene