I love bechemal. Velvety, creamy, ivory white bechemal sauce. When I first started making bechemals, I looked up recipes and followed measurements. Now I wing it: butter, flour, milk/cream, cheese -- done.
Some bechemals have been terrible. Others have been divine. And sometimes I stumble upon new creations, like once I somehow ended up with a brown butter sauce. The nutty, buttery flavour was a stand-out.
But I've been trying, as I'm sure many, many cooks have tried in skipping the separate sauce pan part, and make my pasta creamy and buttery in one shot. And you know what? It worked. After draining my pasta, putting the stove at low heat, I added a couple of tablespoons of butter and slowly worked in 35% cream right over the cooked spaghetti. Mix, mix, mix and suddenly I was done. (No cheese because I had nothing in the fridge but those processed Black Diamond singles I stupidly put in the quasedilla last week.)
I added a little jarred tomato sauce, a handful of frozen peas, chili flakes, chili olive oil and instant creamy pasta for me. I was sad when I failed Meatless Monday this week, but I think I definitely made up for it yesterday.