Cumin béchamel

: • 2½ tablespoons (40g) unsalted butter • 5 tablespoons (40g) plain flour • 1¾ cups (450g) whole milk • 1 clove of garlic, finely grated/crushed • 1½ teaspoons ground cumin • ½ teaspoon chipotle flakes • 3½ ounces (100g) mozzarella, drained and chopped • 1 teaspoon fine salt