The delicious white sauce filled with cheese and scrumptious flavor, and trusts me on this one; it will beat any readymade sauce.
It is a make ahead sauce, freezes well for a month in zip top bags or for a week in the refrigerator in airtight container.
I always use this delicious, scrumptious sauce as a base for my white pizza, but this time I paired it with my home style meatballs and made baked penne for dinner.
Preheat oven to 375
.2 cups whipping cream
.4 cups hot milk (non-fat)
.3 tbsp. olive oil
.3 tbsp. coconut oil
.1/2 cup + 2 tbsp. flour
.1/2 tbsp. salt
.1/2 tbsp. black pepper
.1/2 tsp. nutmeg
.1 tbsp. chopped fresh thyme
.1 cup + 3 tbsp. gradated parmesan cheese divided
.1 cup mozzarella cheese
.1 1/2 cup reserved pasta water
.1 bag whole wheat Penne pasta
.2 tbsp. chopped fresh parsley
In a heavy bottom pot, on medium heat, add the olive oil and coconut oil, add flour.
Cook the flour for 2-3 minutes.
Whisk in milk and whipping cream, continue to whisk to avoid any lumps.
Switch to wooden spoon, add salt, black pepper, nutmeg, and thyme, cook until the sauce is thick, and coat the back of the spoon.
Off the heat add 1 cup of parmesan cheese and mozzarella cheese; stir until the cheese melted.
Cook the penne according to the package instructions, before darning the pasta, make sure to reserve 1 1/2 cup of water.
In 9 x 13 baking pan sprayed with nonstick vegetable spray, add pasta.
Reserve 2 cups of the sauce and set aside in airtight container for later use.
Add home-style meatballs to the remaining sauce, mix well.
Add sauce and meatballs to the pasta, add the reserved pasta water, mix well making sure all the pasta covered with the sauce.
Top it with the remaining parmesan cheese and bake for 10-15 minute.
Sprinkle chopped parsley and serve with French baguette.
Save the reserved sauce in the refrigerator to use with pizza. Enjoy!