Bechamel Sauce with Cream
This bechamel sauce with cream is smooth, silky, and made with a few simple ingredients. Use this classic white sauce for pasta, casseroles, lasagna, and more.
This simple bechamel sauce with cream turns into a smooth, silky white sauce with a hint of nutmeg. It’s rich enough for pasta but still mild so you can build other flavors on top.
This version uses equal parts milk and heavy cream, which gives the bechamel a richer, silkier texture than a traditional milk-only sauce.
In our kitchen, we’ve been making bechamel sauce for years because it’s the base for so many recipes. It starts with a classic butter and flour roux, then we whisk in milk and heavy cream for extra body and a rich, smooth texture.
Serve it as is over hot pasta, or use it as the foundation for homemade cheese sauce, cajun alfredo sauce, or creamed spinach.
The only real “trick” is controlling the heat. A bechamel sauce with cream should never come to a full boil or the sauce can break and lose that velvety texture. Keep the heat on the low side, whisk often, and let it gently thicken until it coats the back of a spoon.
Once you have made this a couple of times, it becomes a reliable go-to. You can use it to dress pasta, layer into lasagna, spoon over vegetables, or stir into casseroles when you want a creamy base without opening a jar or a can.
How to Make a Simple Bechamel Sauce with Cream
A simple cream bechamel sauce can be tricky, but it’s certainly not out of anyone’s league to learn.
First, in a small stockpot or large saucepan add the butter to melt on low to medium-low heat.
Cook the roux for about 1 minute, stirring constantly, until the raw flour smell fades. Keep it pale so the finished sauce stays thick and white.
Slowly whisk in the milk and heavy cream until smooth. Add the nutmeg, salt, and pepper. Cook over medium-low heat for 10 to 15 minutes, whisking often, until the sauce coats the back of a spoon. Keep it at a gentle simmer rather than a hard boil.
If you’re using this recipe as a base for another sauce, like a cheese sauce or alfredo, you may want to remove it from the heat before it becomes completely thick.
Any additional cheese will melt and thicken the sauce as well. Just something to keep in mind if this dish is just a base for another recipe.
Once the sauce reaches your desired thickness, taste it and add more salt and pepper as needed. I listed the amounts that I use in the recipe, but it’s totally up to you.
Serve the finished bechamel over pasta, use it as a dipping sauce, add Parmesan cheese to make Alfredo sauce, or stir it into soups and casseroles for a thicker, creamier base. You get the idea.
All in all, it is a “moderate” level recipe for a beginner cook, but if you can learn it, you will be that much better in the kitchen.
After you’ve mastered the basic bechamel sauce, you’ll be able to make Smoky Chipotle Chicken Pasta or Baked Macaroni and Cheese with ease.
How to Video
Ingredients
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 cup milk, whole or 2%
- 1 cup heavy cream
- ¼ teaspoon ground nutmeg, or to taste
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
💌 Don't forget to save this recipe!
Instructions
- In a large saucepan melt the butter over low heat.5 tablespoons unsalted butter
- Add the flour to melted butter and let cook for about 1 minute.5 tablespoons all-purpose flour
- To cooked flour mixture, add milk, cream, nutmeg, salt, and pepper. Let simmer on medium heat for 10 to 15 minutes while stirring.1 cup milk1 cup heavy cream¼ teaspoon ground nutmeg¼ teaspoon salt¼ teaspoon black pepper
- When sauce reaches desired thickness, remove from heat and serve over pasta or add or use it as a base for other sauces.
- Can be stored in sealed container in refrigerator for up to 2 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of .5 cups of sauce. Actual calories will vary.
Awesome sauce and great instructions.
Thank you so much, Peter! We appreciate the comment and the recipe rating. Have a fantastic day! 🙂
This recipe was amazing! I adapted it to what I had in the kitchen. I was missing ricotta cheese so I substituted cream cheese mixed with almond milk. I was also missing milk, so I substituted 1/2 heavy cream and 1/2 almond milk.
I also substituted with Gluten Free Jovial Lasagna Noodles and did not add meat.
OMG this recipe was amazing!!! Incredible!
Can I freeze this sauce and if so how long? Ty!!
Good Morning Cherie, that’s a good question. I wouldn’t recommend it. While it shouldn’t harm you to properly store it in your freezer for 30 days or so, it will affect the flavor and texture of the sauce (when reheated). Cream based sauces, when frozen, will separate. Once reheated they end up with a bland flavor and a grainy texture. So, in short, yes you can freeze it (for up to 30 days), but it will ruin the sauce when it’s reheated. I hope this information helps and Kim and I wish you a lovely day 🙂
Thank you, David! I am glad you liked the recipe and I hope you get the chance to make it. It’s easy once you get a little practice 🙂
Thank you for the recipe. I don’t usually make a Bechamel sauce but you convinced me to give it a try.
This sounds super yummy! Do you think the heavy cream could be substituted with something lighter, but still get close to the right taste?
Thank you, Katie! You substitute more milk in place of the cream, but you may consider adding a little more flour to the roux. 🙂