Nothing takes a homemade dish to the next level quite like a rich, velvety cheesy bechamel sauce (mornay sauce). Whether you're layering it in lasagne, drizzling it over veggies, or using it as a base for mac and cheese, this simple sauce is a game-changer! Ready in just 10 minutes with a handful of staple ingredients, it’s the easiest way to add a luxurious, creamy touch to your favourite meals.
Béchamel sauce is often one of the first lessons taught in home economics classes—and for good reason! This classic French sauce is incredibly simple to make, requiring just a handful of pantry staples.
As one of the five mother sauces in French cuisine, it serves as the base for countless dishes, from creamy pasta sauces to comforting casseroles and vegetable bakes. Its versatility makes it a must-know recipe, perfect for beginners and seasoned cooks alike!
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Bechamel Sauce vs Mornay Sauce
While a classic bechamel sauce is a simple, creamy white sauce made from butter, flour, and milk, adding cheese transforms it into Mornay sauce! Traditional Mornay sauce includes gruyère, parmesan, or cheddar, making it richer and more flavourful. Since this recipe includes cheese, it’s technically a Mornay sauce – making it the perfect base for all your favourite meals that require a white sauce recipe.
Why You’ll Love This Recipe
- Quick & Easy – Just a few simple steps, and it’s ready in 10 minutes!
- Perfectly Smooth – No lumps here! Just silky, creamy deliciousness.
- Incredibly Versatile – A must-have for pasta, vegetables, casseroles, and more.
- Made From Pantry Staples – Butter, flour, milk, and cheese – that’s it!
- Customisable – Add herbs, mustard, or different cheeses for extra flavour.
What You Need
To make this classic white sauce, you will need:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Melted Butter – A key ingredient that creates a rich, velvety base. Using unsalted butter allows you to control the seasoning and adjust the salt to taste.
- Plain flour – Also known as all-purpose flour. This helps thicken the sauce to the perfect consistency.
- Milk – Full cream milk (whole milk) is best for a creamy, smooth texture. You can use skim milk if preferred, however, it won't be as thick and creamy.
- Cheese –A recommend using a combination of cheddar and mozzarella as it gives the sauce a delicious flavour and gooey texture.
- Salt & Black Pepper – Essential for seasoning.
Equipment Required
- Medium saucepan or small saucepan
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
Step-By-Step Instructions
Follow my simple steps for a foolproof way of making cheesy bechamel sauce.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1: Melt the Butter
Melt the butter in a medium saucepan over low heat. Do not let it brown—we want a light, golden base for our sauce.
Step 2: Make the Roux
Once the butter has melted, add the flour and whisk continuously for about 1 minute until a smooth paste forms. This step helps to cook out the raw flour taste and gives your sauce the perfect thick consistency.
Step 3: Add the Milk
Slowly pour in the milk, whisking constantly to avoid lumps. Start with a little at a time, making sure it’s fully incorporated before adding more.
Keep whisking over medium heat until the sauce thickens – this should take about 3-4 minutes (it will coat the back of a spoon when ready).
Step 4: Add the Cheese & Seasoning
Remove the saucepan from the heat and stir in the grated cheese until melted and smooth.
Season with salt and pepper.
Step 5: Serve & Enjoy!
Your creamy, cheesy béchamel sauce is ready to use! Drizzle it over pasta, bake it into a casserole, or use it as a dip – the possibilities are endless.
Expert Tips for the Best Cheesy Béchamel
- Whisk Constantly To Avoid A Lumpy Sauce – This keeps the creamy white sauce silky smooth with no lumps. For a perfectly smooth sauce, continue whisking the entire time.
- Use Warm Milk/Hot Milk (or room temperature)– Helps the sauce thicken faster and more evenly.
- Choose High-Quality Cheese – A good quality cheddar and mozzarella will give the best flavour and texture.
- Adjust the Thickness – If the sauce is too thick, add a splash more milk. If it’s too thin, let it cook for an extra minute.
Variations
A basic bechamel sauce is a staple in French cuisine... here's a few ideas for mixing it up!
- Extra Cheesy: Add more cheese for a thicker, richer sauce. For something a little different, you can also use parmesan or gruyere cheese.
- Garlic Infused – Sauté a garlic clove in the butter before adding the flour.
- Herb-Infused – Stir in some fresh parsley, thyme, or chives for a fresh twist.
- Spicy Kick – A pinch of cayenne or paprika adds a lovely warmth.
Serving Suggestions
This cheesy béchamel sauce is so versatile! Here are some delicious ways to use it:
- Lasagne – The ultimate creamy layer in a homemade classic lasagna or vegetable lasagna. Many other Italian recipes use mornay sauce (including as a white pizza sauce or creamy pasta sauces!).
- Mac & Cheese – Stir into cooked pasta for an instant, homemade mac and cheese.
- Greek Moussaka - take your homemade moussaka to the next level with this cheesy sauce.
- Vegetables – Drizzle over steamed broccoli, cauliflower, or roasted potatoes or in a creamy vegetable au gratin.
- Toasties & Sandwiches – Use it as a spread for an ultra-creamy toastie or croque monsieur.
- Baked Dishes – Pour over cannelloni, moussaka, or gratins for extra richness.
FAQs
Yes! For later use, store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk to loosen it up.
It’s best enjoyed fresh, but you can freeze it in an airtight container for up to 2 months. Defrost in the fridge and reheat slowly while whisking.
Lumps usually happen if the milk is added too quickly. Pour it in gradually while whisking continuously for a smooth finish.
Yes! Swap the plain flour for a gluten-free all-purpose flour blend.
Roux is a French term referring to a mixture of fat (usually butter) and flour cooked together to create a thickening base for sauces, soups, and stews. It’s cooked to different stages—white, blonde, or brown—depending on the depth of flavor needed. Classic in French cooking, it's the secret behind silky béchamel sauce!
You’ll Also Love
If you love this Easy Cheesy Béchamel Sauce, check out these other creamy, comforting recipes:
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Bechamel Sauce (Mornay Sauce)
Ingredients
- 50 g butter
- ⅓ cup (50g) plain flour
- 2 cups (500ml) full cream milk whole milk
- salt and pepper to taste
- 100 g grated cheese mozzarella and cheddar
- 50 g extra grated cheese for sprinkling over the top
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the plain flour and mix until a smooth paste forms.
- Very slowly add the milk (⅓ cup at a time) while mixing continuously until the sauce is smooth and lump-free. Continue adding ⅓ cup of milk and mixing until all of the milk has been used and the sauce is smooth.
- Continue stirring the bechamel sauce until it has slightly thickened.
- Add the grated cheese and mix until melted.
Notes
- Whisk Constantly To Avoid A Lumpy Sauce – This keeps the creamy white sauce silky smooth with no lumps. For a perfectly smooth sauce, continue whisking the entire time.
- Use Warm Milk/Hot Milk (or room temperature)– Helps the sauce thicken faster and more evenly.
- Choose High-Quality Cheese – A good quality cheddar and mozzarella will give the best flavour and texture.
- Adjust the Thickness – If the sauce is too thick, add a splash more milk. If it’s too thin, let it cook for an extra minute.
Lucy
The easiest and cheesiest bechamel sauce!