Well, I guess this is where the “test kitchen” part of the blog comes in. This dish wasn’t exactly a success. It was edible, and I took some good pictures while making it (which is why this is even getting posted), but the bechamel turned out a little grainy. I think my issue was a combination of using 2% milk and grocery store cheddar, as opposed to cream and gruyere. And now, as I re-read that last sentence, all I can do is roll my eyes and think, “Obviously…”
But hey, you can’t win ’em all! Learning to cook is all about trial and error. I’ve made and fed my friends some pretty disgusting stuff, which they mention literally every time I ever cook anything. You learn something new with every failed dish, and this was no exception. I got a great tip from my roommate for the next time I make a cheese sauce: instead of buying a large piece of fancy, expensive cheese like gruyere, just buy the amount you need from the deli counter. Excellent advice from my friend who could start his own blog about being cheap.
And here’s a gallery in case you wanted to learn how to make a roux:
The Bachelor's Test Kitchen 
Just an update: I learned that if you use swiss cheese as opposed to cheddar, your bechamel won’t end up being grainy. Just another way to skip the gruyere.