Melt <quantity>¼<unit>cup</unit></quantity> of butter in a saucepan on medium heat. Grate <quantity>¼</quantity> of a nutmeg and whisk. Be careful not to golden the butter

Add <quantity>½<unit>cup</unit></quantity> of all-purpose flour and stir vigorously until it forms a humid, light-colored crumble

Gradually add <quantity>4<unit>cups</unit></quantity> of milk, whisking constantly to obtain a lump-free sauce

Add salt and black pepper to taste. Boil the sauce, whisking constantly until thickened. The béchamel is ready

Add <quantity>300<unit>g</unit></quantity> of grated parmesan cheese to the hot béchamel

Whisk to combine and melt the cheese. Parmesan sauce is ready

Try it with your favorite pasta!