Penne Pasta With Cheesy Sauce Recipe

Boil and cook pasta

Bring 4 liters (about 4 qt) of water to a rolling boil in a large pot. Stir in 1 tablespoon kosher salt. Add 12 oz penne and cook uncovered, stirring occasionally, until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of the cooking water, then drain the pasta in a colander and set aside.

Prepare aromatics

Mince 2 cloves garlic finely. Grate 3 oz Parmesan and shred the cheddar and mozzarella if not pre-shredded.

Make a roux

In a large sauté pan or medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture is bubbly and turns a pale golden color (this cooks the raw flour taste).

Add milk and cream

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking constantly to prevent lumps. Increase heat to medium-high and continue to whisk until the mixture begins to steam and slightly thicken, about 3–5 minutes.

Flavor and season

Stir in the minced garlic, 1 teaspoon Dijon mustard, a pinch of ground nutmeg, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Reduce heat to low and simmer gently for 1–2 minutes to meld flavors.

Incorporate cheeses

Remove the pan from direct heat. Gradually stir in 3 oz grated Parmesan until melted. Then add 1 cup shredded sharp cheddar and 1 cup shredded mozzarella a handful at a time, stirring until each addition melts and the sauce is smooth and glossy. If the sauce seems too thick, add up to ½ cup of reserved pasta cooking water, 1 tablespoon at a time, until you reach a creamy, pourable consistency.

Adjust seasoning

Taste the sauce and adjust salt and pepper as needed. If you want a tangier lift, add an additional ½ teaspoon Dijon or a squeeze of lemon (optional).

Toss pasta with sauce

Return the drained penne to the pot or to the pan with the sauce. Pour the cheesy sauce over the pasta and toss gently using tongs or a spatula until every piece is coated. If the sauce tightens up, loosen with a splash of the reserved pasta water until saucy.

Plate and garnish

Divide the pasta among 4 plates (servings). Drizzle each with 1 teaspoon olive oil if desired. Sprinkle each portion with about ½ tablespoon chopped fresh parsley and a pinch of red pepper flakes if using. Serve immediately while hot.