Description
A comforting classic, ready in under an hour. Perfect for a weeknight dinner or family gathering.
Ingredients
Units
Scale
- 16 oz (454 g) linguine
- 0.25 cups (59 ml) butter
- 0.25 cups (59 ml) flour
- 1-2 cloves garlic
- 1 cups (237 ml) chicken broth
- 1.5 cups (355 ml) milk
- 2 cups (473 ml) mozzarella cheese
- 0.5 cups (118 ml) grated Parmesan cheese
- 1 teaspoon herbs de Provence
- 0.125 teaspoon ground nutmeg
- Salt and pepper
- Chopped fresh parsley
Instructions
- Preheat oven to 450°F (225°C). Lightly grease a large baking dish.
- Cook linguine according to package directions. Drain and set aside.
- In a large sauté pan, melt butter. Add garlic and cook until fragrant (1-2 minutes).
- Whisk in flour until smooth. Gradually whisk in chicken broth and milk, stirring until smooth.
- Cook and stir sauce for 5 minutes, or until thickened. Reduce heat. Add half the mozzarella and Parmesan cheeses.
- Season with herbs de Provence, nutmeg, salt, and pepper to taste.
- Combine sauce with cooked linguine; toss to coat. Transfer pasta to prepared baking dish.
- Sprinkle with remaining cheeses.
- Bake for 15-20 minutes, or until bubbly and golden brown.
- Let stand for 5-10 minutes before serving.
- Sprinkle with fresh parsley (optional).
Notes
- For a richer flavor, use heavy cream instead of milk. Adjust the flour accordingly for desired consistency.
- To prevent a gummy texture, ensure the pasta is cooked al dente before adding it to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 55
- Fiber: 3
- Protein: 15
- Cholesterol: 50