Name: Easy Bechamel Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 3 ½ cups whole milk, warmed; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1/8 teaspoon nutmeg, or to taste (optional); Basil, for garnish (optional); 3/4 cup shredded white cheddar cheese, to make a cheesy béchamel sauce

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This easy béchamel sauce is your go-to white sauce for creamy pastas, dreamy lasagna, and classic comfort food. With just a few pantry staples and a quick stovetop stir, you’ll have a rich, velvety sauce ready in minutes!

spoon dripping bechamel sauce into glass bowl

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The texture of this bechamel sauce is truly incredible! It’s made just right: velvety and smooth, perfect for pasta of any kind.

Why I love this recipe

Every time I make it, I’m reminded of how easy is to create a delicious homemade pasta sauce that puts the jarred stuff to shame. It also takes just a few staple ingredients so you can probably go make it right now!

Ingredients

unsalted butter
all-purpose flour
whole milk
salt
black pepper
nutmeg

Step by step

Warm the milk first using a microwave or a small saucepan. It’s best to use warm milk to avoid clumps when mixing with the roux.
In a separate medium saucepan, melt butter over low heat.
Add flour and stir non-stop for about 1–2 minutes until the mixture turns a pale sandy color. Be careful not to let it brown too much.

melted butter and flour to make roux for bechamel sauce

pouring milk into roux for bechamel sauce

Increase the heat to medium and gradually whisk in the warm milk. Keep stirring until smooth and fully blended. Let the sauce reach a boil, then cook for 10–15 minutes until it thickens.
Season with salt, pepper, and nutmeg if you like. Taste and make any needed adjustments.
Serve with pasta, ravioli, or as a white sauce for lasagna.

Tips for best results

Always heat the milk before adding it to the roux to prevent lumps. Pour it in slowly while stirring constantly to keep the mixture smooth.
Make sure to stay close by so you can stir regularly. If it’s left alone, the sauce may thicken unevenly and scorch at the bottom. If it’s bubbling too hard, turn the heat down to medium-low.
The sauce comes together quickly, so keep an eye on the texture. A properly thickened sauce should coat the back of a spoon. If it slides right off, give it more time.
If it gets thicker than you’d like, just add a little milk and whisk it in. Remember, it continues to thicken as it cools.

Variations

You can add freshly shredded cheese to the sauce to play with the flavor, although it does make it much thicker so I recommend removing it from heat after 8-10 minutes then stirring in the cheese.

Serving Suggestions

This creamy béchamel sauce is a go-to in my kitchen. When I want something rich and comforting, I pour it over cheese ravioli or stir it into any type of pasta. It’s also amazing layered into lasagna, drizzled on roasted veggies, or spooned onto mashed potatoes.

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Storage

Once the sauce is cooled, store in an airtight container and keep it in the fridge for up to 3 days. To reheat, warm it gently on the stove with a splash of milk to get that smooth texture back.

If you try this recipe please comment and rate it below, I love hearing from you!