Mo' Cheese Please Recipe

Boil pasta

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz linguine and cook according to package instructions until just shy of al dente (usually 9–10 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the hot pasta cooking water, then drain the linguine in a colander and set aside.

Prepare aromatics

Peel and finely mince 2 garlic cloves.

Make roux

In a large sauté pan or wide skillet over medium heat, melt 3 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is pale and lightly fragrant (don’t let it brown).

Add dairy

Slowly stream in 2 cups whole milk and 1 cup heavy cream while whisking to prevent lumps. Continue to cook and whisk over medium heat until the mixture thickens slightly and coats the back of a spoon, about 4–6 minutes.

Flavor and finish

Add the minced garlic to the sauce and cook 30–45 seconds until fragrant. Remove the pan from heat and stir in 1 1/2 cups freshly grated Parmesan cheese in small handfuls until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg. If the sauce feels too thick, whisk in up to 1/2 cup reserved pasta cooking water a little at a time to reach a silky consistency.

Combine pasta and sauce: Add the drained linguine to the pan with the cheese sauce (if your pan is too small, return sauce to the pot you cooked the pasta in). Toss gently with tongs or two forks over low heat for 1–2 minutes until the pasta is evenly coated and heated through. Use additional reserved pasta water as needed to loosen the sauce for smooth coating.

Finish and serve: Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Divide among 4 plates and sprinkle each serving with about 1 tablespoon (total 1/4 cup) extra grated Parmesan. Serve immediately.