Ingredients:

2 tablespoons butter

2 tablespoons flour

1 1/4 cups milk, heated

Salt

Freshly ground pepper

Spinach

Bow Pasta

Carrot

Bell pepper

Onion

Tomatoes

Instructions:

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add your preferred seasoning, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Stir in 1/2 cup grated Cheddar cheese. Add the cooked bow pasta, carrot, spinach. Let it cook for some time at a low medium heat. Remove from the heat.

To cool the béchamel sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.