How to Make Creamy Parmesan Béchamel Sauce – Perfect for Lasagna, Pasta & More




🧀 Creamy Parmesan Béchamel Sauce

A silky, cheesy white sauce that’s perfect for lasagna, pasta dishes, or vegetable bakes.

📝 Ingredients (Makes about 4 servings):

  • 2 tbsp butter (30 g)

  • 2 tbsp all-purpose flour (15 g)

  • 2 cups milk (500 ml), preferably warm

  • ½–⅔ cup grated Parmesan cheese (50–70 g)

  • Salt and pepper, to taste

  • A pinch of ground nutmeg (optional)

👨‍🍳 Instructions:

1. Make the roux:
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes without letting it brown.

2. Add the milk:
Gradually pour in the warm milk while whisking constantly to avoid lumps.

3. Let it thicken:
Bring the sauce to a gentle simmer and let it cook for 5–10 minutes, stirring regularly, until it thickens.

4. Add Parmesan:
Stir in the grated Parmesan until melted and smooth.

5. Season:
Taste and adjust with salt, pepper, and a little nutmeg if desired.

🍝 Tips:

  • Use freshly grated Parmesan for the best flavor and texture.

  • Thinner sauce? Add a bit more milk.

  • Extra cheesy? Mix in some mozzarella or cheddar.

  • Serving idea: Pour over steamed veggies, layer in lasagna, or mix with pasta.




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