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Originally Posted by Aliantha
You should try it though. It's really not hard at all, and believe me, you'll love it and so will the kids.
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The uncountable number of bechamel-plus-cheese sauces I have attempted that the kids have bitched about has me convinced otherwise.
It's not a question of being willing to put forth the effort, it's the inexplicable failure upon failure upon failure. For all I know, the graininess is the flour, because I'm not cooking it long enough with the milk like Dana's recipe said. Or maybe I'm using the wrong flour (though I do know enough not to use self-rising flour,) or maybe I'm not letting the cheese sauce sit long enough to truly melt (though all my baked versions come out terrible too.) Or maybe my cheese comes from
sad cows. I dunno.