Difficulty: Easy
As a professional chef with years of experience in Italian cuisine, here's my trusted method for perfect béchamel sauce: Melt the butter in a saucepan over medium heat, stir in the flour to form a roux, then gradually whisk in the milk until smooth.
Cook on low heat for 10 minutes, stirring continuously for a velvety texture.
In a bowl, combine diced ham and grated cheese with half the béchamel sauce. Season with salt and pepper to taste.
Boil the cannelloni in 1 liter of salted water for about 4 minutes until al dente. Drain and lay flat on a surface.
Spoon the ham-cheese-béchamel mixture onto each tube, roll up securely, and repeat for all 12.
Arrange in a greased gratin dish, pour over the remaining sauce, and sprinkle with Parmesan.
Broil for 5 minutes until golden and bubbling. Serve hot for a comforting family meal.
Recipe by Chef Hubert
