Description
This White Sauce Penne Pasta recipe features tender penne pasta coated in a creamy, flavorful white sauce made from butter, garlic, flour, milk, chicken broth, and Parmesan cheese. Enhanced with parsley, garlic salt, and mozzarella cheese, this comforting dish is perfect for a quick and satisfying meal.
Ingredients
Units
Scale
Penne Pasta:
- 1 (16-ounce) package penne, 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 to be combined later with the sauce.
- Prepare White Sauce: In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the all-purpose flour and cook for another minute to create a roux, ensuring the flour is cooked to avoid a raw taste.
- Make the Sauce: Gradually pour in the milk and chicken broth while stirring constantly to prevent lumps. Continue to cook and stir until the sauce thickens, approximately 5 minutes. Remove from heat and mix in the grated Parmesan cheese, dried parsley, garlic salt, and pepper, stirring until the cheese melts and the sauce is smooth.
- Combine and Serve: Add the cooked penne pasta to the white sauce and stir well to coat all the pasta evenly. If desired, stir in the shredded mozzarella cheese until it melts for an extra creamy texture. Serve the pasta warm for best flavor and enjoyment.
Notes
- When adding flour to the butter, make sure to cook it long enough to eliminate the raw flour taste and create a proper roux.
- Pour the milk slowly while whisking constantly to avoid lumps in the sauce.
- For added protein and flavor, consider including grilled chicken, chicken sausage, diced ham, or shrimp.
- Store any leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- To reheat, use a microwave or stovetop, adding a splash of milk if necessary to smooth out the sauce.
