In a small saucepan, melt the unsalted butter over medium heat. It should gently sizzle, releasing its rich aroma without browning. Once the butter is fully melted, add the flour. Stir it in quickly with a whisk, allowing it to mix in for one to two minutes. This step is crucial; you want to cook off the raw flour taste without caramelizing it.

Gradually pour in the milk, whisking continuously. This is where the magic starts! Keep whisking until the mixture is uniformly smooth, begins to thicken, and small bubbles appear around the edges. This usually takes about 4-5 minutes.

Now that you have a thick sauce, it’s time to season it! Add in the sea salt, black pepper, and freshly pressed garlic. Whisk it together, letting all those flavors meld nicely. The garlic especially shines in this step, so don’t skimp on it.

Add the shredded Parmesan cheese into the sauce and keep whisking for another 30 seconds. You should notice it melting beautifully into the sauce. Once everything is combined and creamy, remove the saucepan from the heat. Remember to whisk until the cheese is fully melted, then set the sauce aside to cool.