Pasta in Creamy Cheese Sauce

Ingredients

• 0.5 Garlic (clove, peeled)
• 0.5 tbsp Butter
• 0.5 tbsp Flour
• 100 ml Milk
• 100 g Heavy cream
• 100 g Emmental cheese (grated)
• 150 g Spaghetti
• Salt (for seasoning)
• Nutmeg (freshly grated, for seasoning)
• Parsley (for garnish)

Steps

1. 1

   Peel the garlic cloves. Melt butter in a pot. Press the garlic into the pot and sauté briefly until golden brown.

2. 2

   Add the flour and create a light roux.

3. 3

   While stirring constantly, pour in the milk and cream. Simmer everything together until creamy.

4. 4

   Stir in the grated Emmental cheese and season with salt and freshly grated nutmeg. Keep warm over low heat.

5. 5

   Bring salted water to a boil and cook the pasta until al dente. Before draining the pasta, reserve a cup of the pasta water.

6. 6

   Drain the water and mix the pasta with the cheese sauce in a bowl or pan. If the sauce is too thick, add some of the reserved pasta water until the desired consistency is reached.

Notes

Tip: Ridged pasta shapes (Penne, Rigatoni, Fusilli) hold the sauce particularly well. To reheat, slowly warm up leftovers with a little milk to make the sauce creamy again.

Nutrition per serving

• Main Course
• Vegetarian
• Pasta
• Cheese Sauce
• Quick
• Family Recipe