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  • Writer's pictureKevin Dam

"The Ultimate Guide to Making Bechamel Pasta Sauce from Scratch: Tips, Tricks, and Recipe Ideas"

Dish name: Bechamel Pasta

  • Cuisine: French/Italian Fusion

  • Preparation time: 30 minutes

  • Yield: Serves 4

  • Expiration: Best consumed immediately, can be refrigerated for 1-2 days.

  • Ingredients:

  • 500 grams of pasta (any type suitable for creamy sauces)

  • 3 tablespoons of butter

  • 4 tablespoons of all-purpose flour

  • 3 cups of milk, heated

  • Salt, to taste

  • Freshly ground nutmeg, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup grated Parmesan cheese, plus more for serving

  • Optional: Cooked ham, peas, or other vegetables for add-ins


  1. Cook the pasta in salted boiling water according to package instructions until al dente, then drain.

  2. In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1-2 minutes without letting it brown.

  3. Gradually whisk in the warm milk, making sure there are no lumps. Continue cooking and whisking until the sauce thickens, about 5-7 minutes.

  4. Season with salt, pepper, and a pinch of nutmeg.

  5. Lower the heat and stir in Parmesan cheese until melted and smooth.

  6. If adding ham, peas, or vegetables, stir them into the sauce to warm through.

  7. Combine cooked pasta with the bechamel sauce, ensuring it's well-coated.

  8. Serve hot with additional grated Parmesan cheese on top.

Tips and Tricks for Bechamel Pasta:

  1. Roux: The combination of butter and flour, known as roux, should be cooked until it's a light golden color to avoid a raw flour taste.

  2. Warm Milk: Always use warm milk to ensure a smooth sauce and to prevent lumps.

  3. Whisk Constantly: Keep whisking as you add the milk to avoid lumps and make a smooth, creamy sauce.

  4. Seasoning: Season the sauce well with salt, pepper, and nutmeg; nutmeg is classic in bechamel but use sparingly for a subtle flavor.

  5. Sauce Consistency: The sauce should coat the back of a spoon; if it's too thick, thin it with a little more milk.

  6. Add-Ins: Bechamel is versatile—feel free to add cooked meats, vegetables, or spices to tailor it to your taste.

  7. Combine with Pasta: Mix the sauce with the pasta off the heat to prevent it from becoming too thick or sticky.

  8. Gratinating: For a baked version, place the mixed pasta and bechamel in a baking dish, top with more cheese and breadcrumbs if desired, and broil until golden and bubbly.

Bechamel Pasta

Bechamel pasta is a base for many dishes like lasagna, macaroni, and cheese, and can be customized with your favorite ingredients. Enjoy experimenting with this creamy, comforting sauce!

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