After making my moussaka from a recipe online I couldn't help but notice that the bechamel didn't bubble when it was in the oven and when it was done the bechamel became chewy. What could be the reason for this?
Recipe for bechamel: 335ml milk (although I used this initially I found the bechamel to be VERY thick when making roux so I added a tea cup of milk while making the roux)
1 small onion
salt and pepper, to taste
50g mozzarella cheese, for topping