5 from 10 votes

This Parmesan Cream Sauce is deliciously creamy. Toss it with your favorite pasta for the perfect quick dinner idea, serve it warm as a dip or even as a sauce over meat or vegetables. Simple and easy never tasted so good!

I have to say my favorite cheese is definitely parmesan. A fresh chunk I could and do eat any time of the day. Make it into a sauce and it’s taken to a whole new level.

Recipe Ingredients

Milk
Butter
Flour
Parmesan cheese

What is authentic Parmesan?

Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.

Why grate your own Parmesan Cheese?

A couple of reasons it’s better to grate your own. It’s cheaper and it tastes so much better. Packaged cheese tends to have a coating to keep the cheese from sticking together. Not a good thing.

You can grate your own cheese with either a cheese grater or by placing chunks in your food processor and just pulsing a few times until coarsely ground.

Freshly ground parmesan cheese can be kept in a plastic bag or airtight container and stored in the fridge for up to two weeks. You can also store it in the freezer for up to 18 months.

How to make Parmesan Cream

In a small pot heat the milk until very hot but do not boil.

In a medium pot over low heat melt the butter, remove from heat and add the flour and whisk until smooth.

Slowly add most of the hot milk, stir until combined, place again on low/medium heat and stirring continually until thickened.

Remove the pot from the heat and add the remaining milk and the parmesan, stir until combined and smooth. Add a dash or 2 of black pepper if desired. Cover with plastic wrap and refrigerate if not using immediately.

Tips for making the best Parmesan Sauce

Be sure to continually stir
Use the best Parmesan cheese
A good pot is will help with distributing heat for an even cooking.
Because Parmesan cheese is on the salty side, additional salt might not be necessary. In fact I didn’t add any to mine.

Parmesan cheese sauce and a spoon in a jar.

So if you are looking for a delicious sauce to use in many different ways, I hope you give this Parmesan Cream Sauce a try and let me know what you think. Buon Appetito!

More Delicious Sauce Recipes

Parmesan Cream Sauce

Rosemary Molloy

5 from 10 votes

This Parmesan Cream Sauce is deliciously creamy. Toss it with your favorite pasta for a quick dinner idea, warm as a dip or even as a sauce.

Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Lunch, Main Dish, Snack

Cuisine Italian

Servings cup

Calories 858 kcal

Print Recipe Save

Ingredients

1¼ cups milk (whole milk) divided
2 tablespoons butter (salted)
3 tablespoons all purpose flour
1 cup parmesan cheese

Instructions

In a small pot heat the milk until very hot but do not boil.
In a medium pot over low heat melt the butter, remove from heat and add the flour and whisk until smooth.
Slowly add most of the 1 cup of milk, stir until combined, place again on low/medium heat and stirring continually until thickened.
Remove the pot from the heat and add the remaining ¼ cup of milk and the parmesan cheese, stir until combined and smooth. Add a dash or 2 of black pepper if desired. Cover with plastic wrap and refrigerate if not using immediately. Enjoy!

Notes

This sauce is delicious used as a dip from bread sticks to cut up veggies. Serve it warm over vegetables or even potatoes. Or why not toss it with your favorite pasta or use it to make a creamy lasagna? If you want a thinner sauce then just add 2 tablespoons of flour instead of 3.

Store it in an airtight container, jar or covered well in plastic wrap in the refrigerator. It will keep for 2-3 days in the fridge.