Just wanted to second this. Learning to use a roux as a base saves me so much money and effort. A bit of butter(or any oil) and flour makes any creamy sauce/soup/stew you’d like. Add milk, broth, spices, garlic, cheese… The skies the limit and it’s a lot cheaper than cream or cream cheese, and I always have it in the house.
Bechamel costs pennies per serving to make and is the base for a million other sauces. Also far far better for you than that prego garbage.
Just wanted to second this. Learning to use a roux as a base saves me so much money and effort. A bit of butter(or any oil) and flour makes any creamy sauce/soup/stew you’d like. Add milk, broth, spices, garlic, cheese… The skies the limit and it’s a lot cheaper than cream or cream cheese, and I always have it in the house.