You know, when you asked about roux, I got confused as to what is roux and how it differs from bechamel sauce. I think I was advocating the latter. Roux is flour plus fat, so generally, butter with some flour added and the two mixed go into something to thicken it.
Bechamel has butter, flour and milk, so you can mix that up and throw in cheese and whatever flavorings. I guess alfredo sauce doesn't have flour. I used to make chicken pot pies with leftover rotisserie chicken. I'd make bechamel sauce (no cheese) to layer between the vegetables and chicken in the homemade layers of crust. It was back breaking work. I'd make multiple individual pies and then freeze them. They'd bake in an hour and they were really good. Not ideal diet food, though. I'd make them with sauteed mushrooms and then also cook some frozen peas, along with sauteed onion, celery and carrot. I had a bunch of those small aluminum pie plates, like the ones that come from commercially sold frozen pot pies. I used to be more ambitious and my back didn't complain quite as much as it does now from the continued exertion. Making the crust was also a real pain, as I'd have to mix it up, roll it out and then cut it for bottoms and tops of the pies. I think if I split the crust making and the guts into two days it would have been easier.
Last night I had some spaghetti with jarred pasta sauce, so that was relatively easy, although I did grate some pecorino romano to go with it.
