My mom always used the flour-sprinkling method, which I always liked. When I got married, my Betty Crocker Cooking for Two cookbook (almost 40 years old like my big Betty Crocker and my BH & G binders) had both methods in it, but of course, I made it like Mom did. My new husband said it didn't taste right, like it wasn't "done." (Oh tears and hearbreak!!) I found out that his mom used the white sauce method, so that's how I've made it since. And I've come to like it better that way--though the flour-sprinkling method is a little less time consuming. I save some time, though by cooking the white sauce in the microwave--it takes five minutes or less, but you have to stir it a few times and keep an eye on it so that it doesn't boil over and make a mess in your microwave (learned from hard experience!) So glad you found ways to make this taste like you want it! I also prefer cooking the white sauce before going into the pan: I like to "cook" out the flour taste a bit and also smooth things out! Happy Baking, Kim@KAF

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