Does starchy water affect bechamel cheese sauce?

I made a fairly thick bechamel cheese sauce using emmental and homo milk. I'm expecting the sauce to thin out a little because of the extra pasta water but I want to final consistency to resemble say hollandaise sauce. I mixed Penne into it (admittedly I could drain it better, the pasta is strained, but still wet) and I lost some of the cheese taste and a lot of thickness. The final consistency is like a yogurt drink.

Does the starchy water from the penne breakdown the sauce? Should I be adding more fat (milk?) before I throw the pasta in?

submitted by /u/EaT-Japan
[link] [comments]

from AskCulinary https://ift.tt/XKRhczp