Step 1

Measure out all ingredients in advance; the cooking process happens fast! If serving with pasta, cook 8 ounces pasta while you make the sauce.

Step 2

In a small or medium saucepan over medium heat, melt the butter. Add the grated garlic and cook 30 seconds until fragrant but not browned.

Step 3

Add the flour and whisk constantly for 1 minute to 90 seconds, until bubbly and golden. Do not overcook it: the flour can turn brown within a few seconds. Keep an eye on it!

Step 4

Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to add splashes of milk and whisk them in until the entire quantity is incorporated and the sauce is smooth.

Step 5

Reduce the heat and whisk until the sauce thickens and no longer tastes like raw flour, about 5 minutes. Add the salt and Parmesan cheese. Taste and add a pinch or two more salt if desired.

Step 6

If serving with pasta, drain the pasta, then add the sauce. Add a splash or two of milk to loosen the sauce and come to just the right creamy consistency. Taste and a few more pinches of salt, if necessary. (The sauce is best freshly made, so we don’t recommend making it in advance).