Ingredients:

  • 12 oz Penne or Rigatoni pasta
  • 1 Tbsp Salt (for boiling water)
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 2 cloves Garlic, minced finely
  • 2 cups Whole Milk (Room Temp)
  • 1/2 cup Heavy Cream (35% fat)
  • 4 oz Sharp Cheddar, freshly grated
  • 3 oz Gruyère or Fontina, freshly grated
  • 2 oz Parmesan-Reggiano, freshly grated
  • 2 oz Cream Cheese, cut into small cubes
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/8 tsp Ground Nutmeg
  • Salt, to taste
  • 1 Tbsp Fresh Parsley, chopped (Optional Garnish)

Instructions:

  1. Boil a large pot of heavily salted water. Add the pasta and cook according to package directions until al dente (about 1 minute shy of recommended time). Before draining, reserve at least 1 cup (240 ml) of the starchy pasta water. Drain pasta immediately and set aside.
  2. In a large saucepan over medium heat, melt the butter. Add minced garlic and cook gently for 30 seconds until fragrant—do not let it brown.
  3. Whisk in the flour completely to create a roux. Cook this mixture for 1–2 minutes, stirring constantly, until it smells slightly nutty.
  4. Slowly whisk in the warm milk until no lumps form. Continue whisking until the mixture simmers gently and thickens enough to coat the back of a spoon. Stir in the heavy cream, nutmeg, and black pepper. Reduce heat to the lowest setting.
  5. Remove the pan from the direct heat source. Stir in the cubed cream cheese until it melts smoothly into the sauce. Then, add the grated cheddar, Gruyère, and Parmesan in small handfuls, whisking constantly until fully incorporated and smooth before adding the next batch.
  6. If the sauce appears too thick, whisk in reserved starchy pasta water, one tablespoon at a time, until the desired velvety consistency is reached. Taste and add salt if necessary.
  7. Add the al dente pasta directly into the cheese sauce. Toss gently to ensure every piece is lovingly coated.
  8. Serve immediately, garnished with fresh parsley, if using.