White Sauce Recipe

White sauce penne pasta has saved my dinner plans more times than I can count when I'm staring into the fridge wondering what the heck to make. This creamy, cheesy bowl of comfort comes together faster than delivery pizza and uses stuff I always have kicking around in my pantry. My teenager has actually learned to make this himself, which tells you everything about how easy it is.

I stumbled on this recipe years ago when I was broke and had a random box of penne, some milk, and not much else. What started as desperation cooking has turned into our Tuesday night tradition. My kids now call it "the white pasta" and get genuinely excited when they see it on the table.

What You'll Need

• Penne pasta, though any short pasta works when you're in a pinch
• Butter - the real stuff, not margarine if you can help it
• Fresh garlic - those pre-minced jars work fine if you're lazy like me sometimes
• All-purpose flour for thickening without making it gloppy
• Milk - whole milk makes it creamier but 2% works fine too
• Chicken broth - those little boxes of shelf-stable broth are kitchen gold
• Mozzarella and parmesan cheese - pre-shredded is fine, I won't tell the food snobs
• Basic seasonings like dried parsley, garlic salt, and pepper

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How I Make It

Cook the Pasta

First, I get the pasta water going because my ancient stove takes forever to boil water. Salt it generously - it should taste like seawater. Cook the penne according to the box directions, but check it a minute early. No one likes mushy pasta. Drain it when it's done but save a little pasta water just in case your sauce needs thinning later.

Make a Quick Roux

While the pasta's cooking, I melt butter in a big skillet or saucepan. Toss in the minced garlic and let it sizzle for just a minute - don't burn it or it gets bitter. Sprinkle in the flour and keep stirring for another minute. This step is crucial - if you don't cook the flour enough, your sauce will taste like raw flour, which is gross.

Create the Sauce

Next comes the slightly tricky part. Pour in your milk and broth SLOWLY while whisking like crazy. If you dump it all in at once, you'll get lumps that are impossible to fix. Keep stirring constantly as it comes to a gentle boil and thickens up. This takes about 5 minutes, and your arm might get tired, but it's worth it.

Add the Good Stuff

Once the sauce has thickened enough to coat the back of a spoon, I turn the heat way down and add the parmesan, dried parsley, garlic salt, and pepper. The residual heat melts the cheese without making it grainy. This is when I taste it and usually add more pepper because I like things peppery.

Bring It All Together

Finally, I dump in the drained pasta and stir until every piece is coated with sauce. Then I sprinkle the mozzarella on top and stir gently until it gets all melty and creates those amazing cheese pulls that make everyone happy. If the sauce seems too thick, splash in some of that reserved pasta water.

My proudest moment with this recipe was when my super picky nephew cleaned his plate and asked for seconds. His mom looked at me like I'd performed actual witchcraft. Now she makes it at her house too, and apparently, it's the only pasta he'll eat besides mac and cheese.

What to Serve With It

We usually have this with some kind of vegetable on the side - roasted broccoli is our go-to because I can pop it in the oven while making the pasta. Garlic bread is non-negotiable for sopping up extra sauce. When I'm feeling fancy (or guilty about all the carbs), I'll throw together a quick side salad.

Switch It Up

The best thing about this basic sauce is how easily you can customize it. Throw in some cooked chicken and peas for a complete meal. Sautéed mushrooms and spinach make it feel grown-up. My kids like it with tiny broccoli florets mixed in. One time I added a pinch of nutmeg and some bacon, and my husband proposed to me again.

Leftovers (If You Have Any)

This reheats surprisingly well for a cream sauce. Store it in the fridge for 2-3 days and warm it gently with a splash of milk to loosen it back up. I often make a double batch just to have leftovers for lunch. My teenager has been known to eat it cold straight from the fridge, but I'm not recommending that approach.

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Little Tricks I've Learned

• Room temperature milk makes the sauce smoother than cold milk straight from the fridge
• If you're feeling lazy, you can use garlic powder instead of fresh garlic
• When I'm really short on time, I use hot pasta water to thin the sauce instead of waiting for the sauce to thicken perfectly

I've made this pasta so many times I could probably do it blindfolded, which is practically what happens when I'm cooking it at 6pm while helping with homework and referee-ing arguments about whose turn it is to feed the dog. The fact that something this simple can make everyone at my table actually stop bickering for 15 minutes makes it worth its weight in gold.

Frequently Asked Questions

→ How do I make sure my white sauce doesn't have lumps?

The key is to add the liquids gradually while whisking constantly. Start with just a small amount of liquid, whisk until smooth, then continue adding more in a steady stream while continuously whisking. Also, make sure your roux (butter and flour mixture) is smooth before adding any liquid.

→ Can I use a different type of pasta?

Absolutely! While penne works great because the sauce clings to the ridges and fills the tubes, you can use any pasta shape you prefer. Fettuccine, rotini, farfalle, or shells all work well with this creamy sauce.

→ How can I make this recipe vegetarian?

To make this vegetarian, simply substitute the chicken broth with vegetable broth. All other ingredients in the basic recipe are already vegetarian-friendly.

→ What proteins pair well with this white sauce pasta?

This versatile sauce works wonderfully with grilled chicken, sautéed shrimp, Italian sausage, or even crispy bacon. For a vegetarian option, try adding sautéed mushrooms, spinach, or roasted vegetables.

→ Can I use pre-grated Parmesan cheese?

While freshly grated Parmesan will melt more smoothly and provide better flavor, pre-grated Parmesan can work in a pinch. Just be aware that some pre-grated cheeses contain anti-caking agents that might affect the texture of your sauce.

→ How can I reheat leftovers without the sauce separating?

Reheat leftover pasta gently over low heat on the stovetop, adding a splash of milk to loosen the sauce as needed. Stir frequently to help the sauce recombine. Alternatively, microwave at 50% power, stirring halfway through.