White Sauce Penna Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Calories
191 kcal
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Course
Main Course
White Sauce Penna Pasta
Description
This recipe features penne pasta cooked al dente, drained, and mixed into a sauce created by first making a roux from butter, garlic, and flour. Milk and chicken broth are added gradually, stirring constantly until the sauce thickens. Parmesan cheese and dried parsley provide flavor and body, while garlic salt and black pepper season the sauce appropriately. Stirring in mozzarella at the end adds extra creaminess and melting cheese texture.
The dish can be served on its own or as a side, with options to enhance it by adding grilled chicken, sausage, ham, or shrimp. The white sauce delivers a smooth and velvety coating for the penne, making it hearty and satisfying.
Leftovers store well in an airtight container in the refrigerator for 3–4 days or can be frozen for up to 3 months. Reheat on the stove or microwave, adding milk as needed to smooth the sauce. Properly cooking the flour in the roux prevents a raw flour taste and ensures a rich sauce consistency.
Ingredients
- 1 (16-ounce) package penne pasta about 4 cups
- 3 tablespoons butter unsalted
- 2 teaspoons garlic minced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 cup Parmesan Cheese grated
- 2 teaspoons parsley dried
- garlic salt or salt to taste, with parsley flakes
- black pepper to taste
- ½ cup mozzarella cheese optional, or additional Parmesan cheese, shredded
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, in a large saucepan, melt the butter over medium heat. Add garlic and cook, stirring, for 1 minute.
- Add flour and cook, stirring constantly, for 1 minute more.
- Add milk and broth and cook, stirring constantly, until the sauce boils and thickens about 5 minutes.
- Add parmesan, parsley, garlic salt, and pepper. Continue stirring until the cheese has melted.
- Add pasta to the sauce and stir to combine. Add mozzarella and stir until melted. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheat by microwave or on the stove; add milk if sauce thickens too much.
- Cook the flour sufficiently in the butter (roux) to avoid a raw flour flavor.
- Pour milk slowly and whisk constantly to avoid lumps.
- For a heartier dish, add grilled chicken, sausage, diced ham, or shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 191kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 512mg | 21% |
| Potassium | 117mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 251mg | 25% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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