Parmesan Cheese Sauce

Easy to make, perfect consistency.  Follow directions precisely and you will not be disappointed.  Nothing overwhelming or underwhelming in the listed ingredients which makes this the perfect parmesan cheese sauce.

Okay...didn't mean shop...ment chopped!

This recipe was just what I was looking for. Something simple, fast, and made from scratch. It tasted heavenly. I added tuna and peas and served over spiral pasta. I will be making this often and trying out various cheeses for different flavors. Thank you for this delicious sauce!

Made this to go with linguine, shrimp and vegetables. Very good, but husband requested the next time to make it a little thinner, so I'll up the milk to 1½ cups. As a side note, if you cook the flour in the butter a sufficient amount of time, you should not have a problem with a floury taste. Mine came out just fine.

Added cream cheese, used half n half along with milk (1/2 cup and 1/2 cup milk), added some garlic, more cheese, paprika..

Hubby rated it a 4 but I'm rating it a 3 because it still needs further tweaking... When I get the right ratios I'll post my own version but so far I used all of the above but: Olive Oil Used seasoned salt to give it a bit more flavor A bit more paprika A bit more shredded parmesan (had to add a bit more milk as well) Served it with browned sundried tomato chicken sausage and pasta.

Amazing alone, but when you add a few tablespoons of hot Hatch green chili it gets even better.

I was disappointed in the blandness of this recipe and all I could really taste once it was done was the flour. It has potential but I think in the future I will rework it with different seasonings, more cheese, and less flour. Perhaps sub olive oil for the butter to give it extra flavor.

This is an amazing Recipe! My 10-year-old brother and I made this sauce in about 5 min. and it turned out great! We will definitely be making this again :) PS This sauce is great for a special dinner or an everyday meal.

Good, easy and fast recipe. I added more paprika and salt and pepper to give it a little more flavor. Served over parmesan-crusted tilapia and it was a hit!