I'm using up some of the leftover ham in some crepes, and I plan on tucking in some bechamel sauce with them. All I have is a recipe for bechamel which I got from a pastichio recipe, and I don't know if that's the best I can do.
Does anyone have a tried and true bechamel recipe they'd like to recommend? Also, how do you reheat the stuff? The kind I make sort of requires that it be consumed or assembled into the casserole right away. Is it at all storable and microwaveable, or is it sacrelige for me to even think of such things?