I have more problems with this recipe, but perhaps someone here has some
ideas. It is the flour in the bechamel as well as flour and oatmeal in
the crumble topping that cause a problem. does anyne have an idea of how
to thickenth bechemel and how little oatmeal might work to make a thinner
crumble topping for this dish, which also looks tasy and a kind of
substitute for somewhere where mac and cheese might be used.

http://nyti.ms/1eMahrO

Any thoughts woudl be good or perhaps just a baked flavored cheese topping
rather than the crumble.

Wendy