White Sauce or Bechamel Sauce

Melt the butter in a heavy-bottomed saucepan.

Stir in the flour and cook, stirring constantly for 2 minutes, don't let it brown.

Switch off the gas and add the milk, and continue to stir as the sauce thickens.
Bring it to a boil.

Add cinnamon stick, Onion purée, garlic paste, bay leaf, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.

Stir in grated Cheddar cheese and Italian herbs during the last 2 minutes of cooking.

Remove from the heat and discard the cinnamon stick and bayleaf.