Ingredients:

  • 1 pound (450g) dried pasta (penne, rigatoni, or farfalle recommended)
  • Salt, for pasta water
  • 2 tablespoons olive oil
  • 4 tablespoons (56g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour, plus more for thickening if needed
  • 2 cups (475ml) whole milk
  • 1 cup (235ml) heavy cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 1 cup (100g) grated Parmesan cheese, plus more for garnish
  • ½ cup (50g) grated Romano cheese
  • ½ cup (50g) crumbled Gorgonzola cheese
  • ½ cup (50g) shredded mozzarella cheese
  • Chopped fresh parsley (optional)
  • Red pepper flakes (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Toss pasta with olive oil to prevent sticking.
  2. Melt butter in the skillet over medium heat. Whisk in flour until smooth. Cook for 1-2 minutes, stirring constantly, to create a roux.
  3. Gradually whisk in milk and cream, ensuring no lumps form.
  4. Stir in garlic powder, nutmeg, salt, and pepper. Bring to a gentle simmer, stirring occasionally.
  5. Reduce heat to low. Gradually add Parmesan, Romano, Gorgonzola, and Mozzarella cheeses, stirring until melted and smooth. If the sauce is too thick, thin it with reserved pasta water. If it is too thin, slowly add flour to your desired consistency.
  6. Add cooked pasta to the cheese sauce and toss to coat evenly.
  7. Divide pasta among plates and garnish with extra Parmesan cheese and chopped parsley (if using).