Ingredients:

  • 12 oz (340 g) pasta of your choice (penne or fettuccine)
  • Salt (for boiling water)
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (30 g) all-purpose flour
  • 2 cups (475 ml) whole milk
  • 1 cup (100 g) grated mozzarella cheese
  • 1/2 cup (50 g) grated parmesan cheese
  • 1/2 cup (50 g) crumbled gorgonzola cheese
  • 1/2 cup (125 g) ricotta cheese
  • 1 teaspoon (5 g) garlic powder
  • 1/2 teaspoon (2 g) black pepper
  • 1/2 teaspoon (2 g) salt (adjust to taste)
  • 1/4 teaspoon (1 g) crushed red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
  3. Gradually add whole milk, whisking constantly, until the mixture thickens (about 3-5 minutes).
  4. Lower the heat and add mozzarella, parmesan, gorgonzola, and ricotta to the sauce. Stir until fully melted and combined.
  5. Season with garlic powder, black pepper, salt, and crushed red pepper flakes (if using).
  6. Add the cooked pasta to the cheese sauce and toss until evenly coated. Cook for an additional 2-3 minutes to heat through.
  7. Plate and garnish with extra cheese or fresh herbs if desired.