Name: Creamy White Sauce Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz pasta (penne, fettuccine, or your choice); 2 tbsp butter; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 1 1/2 cups milk (whole or 2%); 1/4 cup heavy cream (optional); 1/2 cup grated Parmesan cheese; Salt, to taste; Black pepper, to taste; 1/2 tsp Italian seasoning or dried herbs (optional); Fresh parsley, chopped (for garnish)

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Creamy White Sauce Pasta is my go-to when I want something rich, comforting, and easy to whip up in under 30 minutes. The smooth, cheesy béchamel-style sauce clings beautifully to the pasta, making every bite indulgent and satisfying. It’s a versatile base that I can dress up with veggies, chicken, or just enjoy as-is for a simple, cozy meal.

Why You’ll Love This Recipe

I love this recipe because it feels fancy but is actually super easy to make with everyday ingredients. The white sauce is made from scratch using butter, flour, and milk—no store-bought jars needed. It’s creamy, garlicky, and perfectly coats every strand or bite of pasta. Whether I’m making dinner for myself or serving guests, this dish never fails to impress. Plus, it’s endlessly customizable. Creamy White Sauce Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, fettuccine, or any shape I like)
Butter
Garlic (minced)
All-purpose flour
Milk (whole or 2%)
Heavy cream (optional for extra richness)
Grated Parmesan cheese
Salt
Black pepper
Italian seasoning or dried herbs (optional)
Fresh parsley (for garnish)

Directions

I start by boiling the pasta in salted water according to the package instructions. I reserve about ½ cup of pasta water before draining.
In a large skillet, I melt the butter over medium heat and sauté the minced garlic until fragrant—about 1 minute.
I whisk in the flour and cook it for 1–2 minutes to form a roux, stirring constantly so it doesn’t brown.
I slowly pour in the milk (and cream if using), whisking continuously to avoid lumps.
I simmer the sauce for 5–7 minutes, stirring often, until it thickens.
I stir in the Parmesan cheese and season with salt, pepper, and herbs if I’m using them.
I add the cooked pasta to the sauce and toss to coat, adding a bit of the reserved pasta water if the sauce needs loosening.
I serve it warm, garnished with chopped parsley and more cheese if I want.

Servings and timing

This recipe serves 2 to 3 people as a main, or 4 as a side.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

I like to add grilled chicken, sautéed mushrooms, or steamed broccoli for extra flavor and nutrition. If I want more spice, I sprinkle in red pepper flakes or add a dash of hot sauce. For a lighter version, I use all milk instead of cream. I’ve also made it with gluten-free pasta and flour, and it turns out just as creamy and delicious.

Storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. When I reheat, I add a splash of milk or water to loosen the sauce and warm it gently on the stove or in the microwave. I stir often to keep it from becoming too thick or clumpy. I don’t recommend freezing it, as the texture of the sauce can change. Creamy White Sauce Pasta

FAQs

What kind of milk is best for the sauce?

I usually use whole milk for creaminess, but 2% works well too. For an extra-rich sauce, I add a splash of heavy cream.

Can I use pre-grated cheese?

I prefer freshly grated Parmesan because it melts better and gives a smoother texture. Pre-grated cheese can sometimes make the sauce grainy.

How do I fix a lumpy white sauce?

If it gets lumpy, I whisk it vigorously or use an immersion blender to smooth it out. I make sure to add the milk slowly and whisk constantly to avoid lumps from the start.

Can I make the sauce ahead of time?

Yes, I store the sauce in the fridge for up to 2 days. When I reheat it, I do so slowly and add a bit of milk to bring back the creaminess.

What pasta shape works best?

I usually use penne or fettuccine because they hold the sauce well, but any pasta shape works. I just use my favorite or whatever I have on hand.

Conclusion

Creamy White Sauce Pasta is a simple yet indulgent dish that’s perfect for any night of the week. With its silky smooth sauce and rich, cheesy flavor, it’s a recipe I keep coming back to when I want comfort in a bowl. Whether I keep it classic or add my own twist, it always delivers.