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Easy white sauce recipe for pasta

Name: Easy white sauce recipe for pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4 tbsp butter (real butter, not margarine); 4 tbsp all-purpose flour; 2 cups whole milk (or half-and-half); 1/2 tsp salt (plus more to taste); 1/4 tsp black pepper (freshly ground); 1/4 tsp garlic powder (optional); 1/2 cup grated Parmesan cheese (freshly grated)

The first time I tried making a white sauce for pasta, I ended up with something closer to glue than food. I was so sure I could wing it—how hard could it be? Turns out, very. I dumped in way too much flour, and the sauce turned into a lumpy mess. My roommate at the time took one bite and said, “Yeah, maybe order pizza.” But I kept trying, and now this easy white sauce recipe is my go-to for quick dinners. It’s forgiving, creamy, and way better than anything from a jar.

Recipe Card

Recipe Title	Easy white sauce recipe for pasta
Servings	4
Prep Time	5 minutes
Cooking Time	10 minutes
Calories	250 per serving

Ingredients

4 tbsp butter (real butter, not margarine—trust me)
4 tbsp all-purpose flour
2 cups whole milk (or half-and-half if you’re feeling fancy)
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper (freshly ground if you’ve got it)
1/4 tsp garlic powder (optional, but it adds a little something)
1/2 cup grated Parmesan cheese (the real stuff, not the green can)

I once tried using skim milk because it was all I had, and the sauce was so thin it just slid right off the pasta. Whole milk makes a huge difference—it’s creamier and holds together better. And don’t even get me started on the time I used pre-shredded Parmesan. It clumped up weirdly and didn’t melt right. Freshly grated is the way to go.

Directions

Melt the butter in a medium saucepan over medium heat. Don’t let it brown—just melt it.
Whisk in the flour and keep stirring for about a minute. It should smell a little nutty but not burn.
Slowly pour in the milk, whisking constantly to avoid lumps. This is where patience pays off.
Keep whisking until the sauce thickens, about 3–5 minutes. It should coat the back of a spoon.
Stir in the salt, pepper, garlic powder, and Parmesan cheese until everything’s smooth and creamy.
Taste and adjust seasoning if needed. Serve immediately over cooked pasta.

The first time I made this, I dumped all the milk in at once instead of adding it slowly. Big mistake. The flour clumped up, and no amount of whisking could save it. I had to start over. Now I add the milk a little at a time, whisking like my life depends on it. It’s worth the extra effort.

Another time, I got distracted and let the butter brown before adding the flour. The sauce had this weird caramelized flavor that just didn’t work. Now I keep the heat medium-low and stay glued to the stove until the flour’s mixed in.

This sauce is my secret weapon for busy weeknights. It’s faster than waiting for delivery, and my kids actually eat it without complaining. Leftovers reheat pretty well too—just add a splash of milk to loosen it up.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
250	15g	18g	8g

I was surprised how much fat was in this until I remembered it’s basically butter, milk, and cheese. Not exactly health food, but hey, everything in moderation. I’ve tried using low-fat milk and less butter, but it just doesn’t taste as good. If you’re watching calories, maybe just have a smaller portion and load up on veggies.

Ingredient Swaps

Ingredient	Substitution
Whole milk	Half-and-half or heavy cream (richer)
All-purpose flour	Gluten-free flour blend (works okay, but texture’s a bit grainy)
Butter	Olive oil (lighter flavor, but still works)
Parmesan cheese	Asiago or Pecorino Romano (more tangy)

I tried using almond milk once because I ran out of regular milk. Bad idea. The sauce was weirdly sweet and thin. Stick to dairy if you can. Gluten-free flour works in a pinch, but you might need to whisk extra to avoid lumps. And olive oil is fine, but it doesn’t give that rich buttery flavor.

Tips

Whisk constantly when adding the milk—lumps are the enemy.
Use a heavy-bottomed pot so the heat distributes evenly.
Freshly grated cheese melts way better than pre-shredded.
If the sauce gets too thick, just add a splash of milk to thin it out.
Don’t walk away—this sauce can go from perfect to burnt in seconds.

I learned the hard way that pre-shredded cheese has anti-caking agents that make it melt weird. One time my sauce turned into a stringy mess because I was too lazy to grate my own. Never again. And yeah, I’ve burned this sauce more times than I’d like to admit. It’s not a multitasking kind of recipe.

FAQ

Can I make this ahead of time?
Yeah, but it thickens up a lot in the fridge. When you reheat it, add a little milk and whisk like crazy. It won’t be quite as smooth as fresh, but it’s still tasty.

Why did my sauce turn out grainy?
Probably the cheese. Pre-shredded Parmesan doesn’t melt as smoothly. Also, if you don’t whisk enough when adding the milk, the flour can clump up. A fine-mesh sieve can save a lumpy sauce if you catch it early.

Can I freeze this sauce?
Technically yes, but it’s not great. The texture gets weird and separates when thawed. If you must, freeze it in small portions and reheat slowly with extra milk.

That’s everything I know about making easy white sauce for pasta! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just order pizza and try again tomorrow.