Step 1: Cook the Pasta
- Boil pasta in salted water until al dente.
- Drain, toss with a drizzle of olive oil, and set aside.
Step 2: Make the White Sauce
- In a saucepan, melt butter over medium heat.
- Add garlic and sauté until fragrant (about 30 seconds).
- Whisk in flour to form a roux, cooking for 1–2 minutes.
- Slowly add warm milk while whisking to avoid lumps.
- Cook until sauce thickens and coats the back of a spoon.
Step 3: Add Flavor
- Stir in Parmesan cheese until melted.
- Season with Italian seasoning, salt, and black pepper.
Step 4: Combine Pasta & Sauce
- Add cooked pasta (and veggies or chicken, if using) to the sauce.
- Toss well until pasta is coated in creamy goodness.
Step 5: Serve
- Garnish with extra cheese, chili flakes, or parsley.
- Serve hot with garlic bread or a fresh salad.
Tips for Success
- Warm milk: Always add warm milk to avoid lumpy sauce.
- Cheese swap: Use cheddar, gouda, or mozzarella for different flavors.
- Spice it up: Add chili flakes or a pinch of nutmeg for extra depth.
- Storage: Refrigerate leftovers up to 2 days; reheat gently with a splash of milk.
Why This Recipe Works
This recipe uses the classic French béchamel technique (butter + flour + milk) for a smooth, silky sauce. Adding cheese, garlic, and Italian herbs elevates it into the perfect comfort pasta — creamy without being too heavy.
Final Bite
Creamy, cheesy, and oh-so satisfying, this White Sauce Pasta is a recipe you’ll come back to again and again. Quick enough for weeknights, fancy enough for guests — it’s comfort food that always delivers.
So grab that pasta and whisk — dinner is about to get creamy and delicious!