Bechamel sauce consistency ...?!

Bechamel sauce consistency ...?

I followed the recipe on the Food Network website http://www.foodnetwork.com/food/recipes/...
to the "T" ... I cooked the roux for just over 6 min. and it seemed like the right consistency just after adding the first cup of scalded milk. Anyway, the end product (though really smooth and creamy) is the consistency of a really thick cream (not a porridge, like I thought it should be). It's for a moussaka, so I don't think it should be able to "drain" into the eggplant. Will the sauce of the consistency I described form a crust in the oven? I used 2% milk, and butter -- should I have used whole milk? Any tips or tricks would be helpful.
Thanks!

23 hours ago
Also, what's the best way to store Bechamel sauce? Can you freeze and thaw it? If so, what's the best way?

The proportions of flour/butter to milk in that recipe aren't really enough to thicken the sauce to the consistency you want. Especially since you cook the roux until it's got color. The darker the flour in a roux gets, the less it actually thickens the sauce.

The consistency you want can be achieved by using the following proportions:

2 T. butter
2 T. flour
1 c. milk

melt the butter, stir in the flour, cook 1 minute. stir in the milk and cook until thickened. increase the recipe as desired to achieve the amount of sauce you want.