Bechamel Sauce

This is a great sauce and can be used on anything like pasta and as a start to the Mac 'n cheese recipe.

4 cups milk
2 cup mozzarella, grated
1/2 cup parmesan cheese
1/2 stick of butter
1/4 cup flour
1/8 teaspoon nutmeg
1 handful chopped spinach (optional - you can use fresh; rinsed or frozen)
dried parsley, salt & pepper to taste

Heat a large saucepan to medium heat, add the butter and as soon as it starts melting add the flour.  With a wooden spoon scrape the bottom of the pan mixing the flour and butter together, add the nutmeg and parsley. Start adding the milk half a cup at a time, mixing and scraping the bottom of the pan - you don't want any lumps. You can also use a whisk. As soon as it starts to thicken add more milk until all of the milk has been added. Let simmer until it thickens, you will know that it's ready when the milk stays on the back of the spoon. Add the cheeses, spinach and stir. Taste and add salt and pepper as needed.
Add this to your favorite cooked pasta, but I'm going to use it in the lasagna. Enjoy!