Ingredients:

  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk, room temperature
  • 0.5 tsp garlic powder
  • 0.75 cup Parmigiano Reggiano, finely grated
  • 0.25 tsp salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Melt 4 tbsp unsalted butter in a medium saucepan over medium heat until it begins to foam.
  2. Whisk in 2 tbsp all-purpose flour and 0.5 tsp garlic powder, stirring constantly for 1-2 minutes until the mixture is pale gold and aromatic, ensuring the flour does not brown.
  3. Gradually pour in 1.5 cups room temperature whole milk in small increments (approximately 1/4 cup at a time), whisking vigorously after each addition until completely smooth.
  4. Continue adding milk and whisking until all milk is incorporated and the sauce has thickened to a light coating consistency.
  5. Remove the saucepan from the heat immediately.
  6. Stir in 0.75 cup finely grated Parmigiano Reggiano, 0.25 tsp salt, and 0.25 tsp black pepper.
  7. Whisk gently until the cheese is fully melted and the sauce is glossy and ivory-colored.