3 Cups whole milk
1/2 Cup butter
1/2 Cup AP Flour
1 Teaspoons salt
Heat milk in pot over medium heat, till just starting to bubble and take it off heat.
Heat butter over medium heat in a separate pot. When the butter is melted add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from heat.
pour the warm milk into the flour mixture, whisking constantly.
Once all the milk is added, put the pot on medium heat and whisk constantly until the sauce is thick. Do the spoon test. (put spoon in mixture, if you run your finger along the spoon the streak should remain.)
Add salt and stir.
Bechamel is ready to use. See new Mac and cheese.