Scale

For the Pasta:

8 oz (225 g) pasta (penne, fusilli, or spaghetti)

1 tsp salt

1 tbsp olive oil

For the White Sauce:

2 tbsp butter

2 tbsp all-purpose flour

2 cups (480 ml) warm milk

½ cup (50 g) grated mozzarella cheese

¼ cup (25 g) grated Parmesan cheese

½ tsp black pepper

¼ tsp nutmeg (optional)

Salt, to taste

Optional Add-ins:

½ cup cooked chicken, shrimp, or sautéed mushrooms

Fresh parsley or basil for garnish

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1. Boil pasta in salted water until al dente. Drain, toss with olive oil, and set aside.

2. In a saucepan, melt butter over medium heat. Add flour and whisk 1–2 minutes until golden.

3. Slowly whisk in warm milk to avoid lumps. Cook until thick and smooth.

4. Stir in mozzarella, Parmesan, pepper, nutmeg, and salt. Mix until cheese melts and sauce is creamy.

5. Add pasta to sauce and toss to coat thoroughly.

6. Garnish with fresh herbs or more cheese. Serve hot!

Use whole milk for best texture and creaminess.

Add a splash of pasta water if sauce thickens too much.

Customize with sautéed garlic, onions, or vegetables like spinach.

For extra richness, mix in cheddar or gouda cheese.