Creamy White Sauce Pasta

White sauce penne pasta has gotten me out of dinner jams countless times when I'm blankly staring at my fridge contents. This velvety, cheesy comfort dish comes together quicker than waiting for takeout and uses basic stuff that's always sitting in my pantry. Even my teen can whip this up on his own now, which pretty much tells you how simple it really is.

I discovered this dish back when my wallet was thin and all I had was a random box of penne, some milk, and barely anything else. What began as necessity cooking has evolved into our family's Tuesday tradition. My little ones now call it "the creamy pasta" and practically bounce with joy when they spot it coming to the table.

Simple Ingredients

• Any short pasta works fine, though penne is our favorite
• Real butter works way better than substitutes
• Minced garlic - honestly, the jarred stuff is perfectly fine
• Regular flour to make it thick without getting too heavy
• Milk - go for whole if you can, but whatever's in your fridge works
• Chicken broth - I always keep those shelf-stable cartons handy
• Shredded mozzarella and parmesan - the pre-bagged kind is totally okay
• Simple seasonings like parsley flakes, garlic salt, and black pepper

Pin it

Easy Cooking Steps

Start With The Pasta

I always get water boiling first since my old stove takes forever. Add plenty of salt so it tastes like ocean water. Follow the box timing for the penne but check it slightly early. Nobody wants soggy pasta. When done, drain it but save some cooking water for fixing sauce thickness later.

Begin Your Base

While pasta bubbles away, I melt butter in a large pan. Add the garlic and let it cook briefly, about 30 seconds. Don't let it brown or it'll taste awful. Add your flour and keep stirring for a full minute. This part matters a lot. Skimping on flour cooking time means you'll taste raw flour in your sauce.

Build Your Sauce

Now for the somewhat fiddly bit. Pour in milk and broth GRADUALLY while whisking constantly. Dumping it all at once creates unfixable lumps. Keep that spoon moving as everything comes to a gentle simmer and gets thicker. This usually takes around 5 minutes and might make your wrist tired, but stick with it.

Mix In Flavors

After your sauce thickens enough to leave a trail on the back of your spoon, lower the heat way down and stir in parmesan, dried parsley flakes, garlic salt and pepper. The warmth will melt everything without making the cheese separate. I always taste now and typically add extra pepper because we like it zingy.

Finish It Off

Last step is adding your drained pasta and mixing till every bit gets coated. Sprinkle mozzarella throughout and gently fold until you get those wonderful stretchy cheese pulls everyone loves. If things look too tight, splash in some saved pasta water to loosen it up nicely.

My biggest win with this dish happened when my super fussy nephew cleaned his plate completely then asked for more. His mom looked totally shocked, like I'd done some kind of kitchen magic. She now makes it at her place too, and apparently it's the only pasta dish besides mac and cheese he'll touch.

Perfect Pairings

We normally eat this with some veggies on the side. Oven-roasted broccoli is our favorite because I can just throw it in while cooking the pasta. We never skip garlic bread for mopping up extra sauce. When I'm trying to be healthier or balance all those carbs, I'll toss together a quick green salad.

Mix It Up

The great thing about this sauce is how easily you can change it. Toss in leftover chicken and some peas for a complete meal. Some cooked mushrooms and wilted spinach make it feel more grown-up. My kids enjoy tiny broccoli bits mixed throughout. One time I added a touch of nutmeg and crumbled bacon, and my husband jokingly asked me to marry him again.

Storing Extras

This pasta keeps surprisingly well for something creamy. It'll stay good in the fridge about 3 days. Just warm it slowly with a splash of milk to bring back the creaminess. I often double everything just to have lunch ready for tomorrow. My teenager sometimes eats it cold straight from the container, though I can't really endorse that approach.

Pin it

Smart Shortcuts

• Let milk sit out while you prep other stuff so it's not ice cold going into the sauce
• Garlic powder works in a pinch when you don't feel like chopping
• For super quick versions, I use hot pasta water to thin sauce instead of waiting for perfect thickness

I've cooked this dish so many times I could probably make it with my eyes closed, which is basically what happens when I'm cooking at 6pm while checking homework and breaking up fights about dog-feeding responsibilities. The fact that something this basic can actually quiet my dinner table for a solid 15 minutes makes it absolutely priceless.

Frequently Asked Questions

→ How do I avoid lumps in the sauce?

Add your liquids a little at a time, whisking non-stop while you pour. Start small and smooth out any bumps before adding more. It helps if your butter and flour mixture (the roux) is lump-free first.

→ Is it okay to use other pasta varieties?

Definitely! Penne is great for holding sauce, but fettuccine, rotini, shells, or bow-tie pasta also work really well with this creamy sauce.

→ How can this be made meat-free?

Just replace the chicken broth with vegetable broth. Everything else in the dish is already vegetarian-friendly.

→ What proteins go well with this dish?

Try pairing the sauce with grilled chicken, shrimp, sausage, or crispy bacon. Want a vegetarian twist? Toss in sautéed mushrooms, spinach, or roasted veggies.

→ Is pre-grated Parmesan okay to use?

Freshly grated Parmesan is best for smooth melting and taste, but pre-grated cheese works when you're in a hurry. Keep in mind some pre-grated kinds might affect the texture because of anti-caking agents.

→ What's the best way to warm up leftovers?

Reheat gently on low heat in a pan, adding a splash of milk to loosen the sauce. Stir often. You can also microwave it at half power and give it a stir midway through.