Description
This creamy White Sauce Penne Pasta is a quick and delicious meal that combines perfectly cooked penne pasta with a rich white sauce made from butter, garlic, flour, milk, chicken broth, and parmesan cheese. Enhanced with parsley and optional mozzarella, this comforting dish is perfect for a satisfying family dinner in just 15 minutes.
Ingredients
Scale
Pasta
- 1 (16-ounce) package penne pasta (about 4 cups)
White Sauce
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 cup grated parmesan cheese
- 2 teaspoons dried parsley
- Garlic salt with parsley flakes, or salt to taste
- Pepper to taste
- 1/2 cup shredded mozzarella cheese or additional parmesan cheese (optional)
Instructions
- Cook Pasta: Cook the penne pasta according to the package directions until al dente. Drain thoroughly and set aside.
- Prepare White Sauce: In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the all-purpose flour and cook for another minute to form a roux, ensuring the flour flavor cooks out completely.
- Make the Sauce: Slowly pour in the milk and chicken broth while stirring constantly to prevent lumps. Continue stirring until the mixture thickens, which takes about 5 minutes. Once thickened, add the grated parmesan cheese, dried parsley, garlic salt, and pepper. Stir until the cheese melts fully and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked penne pasta to the sauce, mixing well to coat all the pasta evenly. Stir in the shredded mozzarella cheese or additional parmesan until melted and fully incorporated. Serve the pasta warm immediately.
Notes
- Be sure to cook the pasta until al dente to avoid mushy texture in the final dish.
- Constant stirring during the sauce-making process helps prevent lumps and creates a smooth consistency.
- Use freshly grated parmesan cheese for the best flavor and melting quality.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
