Ingredients:

  • 1 lb (450 g) Penne Rigate pasta
  • 2 tsp (10 g) Sea salt (for pasta water)
  • 1 Tbsp (15 ml) Olive oil
  • 5 lbs (680 g) Lean ground beef
  • 7 Tbsp Unsalted butter (divided)
  • 4 large cloves Garlic, minced
  • 1 tsp Dried Italian herbs (e.g., oregano and basil mix)
  • 1/2 tsp Black pepper
  • 1/2 tsp Salt
  • 4 Tbsp (30 g) All-purpose flour
  • 3 cups (710 ml) Whole milk
  • 1/2 tsp Nutmeg, freshly grated (optional)
  • 1/4 tsp White pepper
  • 5 cups (150 g) Sharp Cheddar cheese, grated
  • 1/2 cup (50 g) Mozzarella cheese, grated
  • 1/2 cup Reserved starchy pasta water
  • 2 Tbsp (30 g) Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook the Penne: Bring a large stockpot of salted water to a rolling boil. Add the penne and cook until al dente (firm to the bite), typically 1 minute less than the package instructions suggest.
  2. Reserve Water and Drain: Before draining the pasta, scoop out and reserve about 1 cup of the starchy cooking water. Drain the pasta and set it aside.
  3. Brown the Beef: Heat 1 Tbsp of olive oil in a deep frying pan over medium-high heat. Add the ground beef and break it up. Cook until thoroughly browned (6–8 minutes). Drain off the excess fat/grease completely.
  4. Create the Garlic Butter: Reduce heat to medium. Add 3 Tbsp of unsalted butter, minced garlic, Italian herbs, salt, and pepper to the beef. Sauté for 2 minutes, stirring constantly until the garlic is fragrant. Remove the beef mixture from the pan and set aside.
  5. Make the Roux: Melt 4 Tbsp of butter in the same pan over medium heat. Whisk in the flour until a smooth paste (roux) forms. Cook the roux for 1 minute, stirring, until it smells slightly nutty.
  6. Add Milk: Gradually pour in the cold whole milk, whisking continuously to incorporate the roux and prevent lumps. Bring the sauce to a gentle simmer, stirring until it thickens sufficiently to coat the back of a spoon (about 5–7 minutes).
  7. Season and Finish Sauce: Remove the sauce from the heat. Stir in the nutmeg, white pepper, grated Cheddar, and Mozzarella cheese until melted and smooth. This creates the Mornay sauce.
  8. Combine Components: Return the cooked beef mixture and the drained penne to the cheese sauce in the frying pan (or transfer to a casserole dish).
  9. Adjust Consistency and Bake: If the mixture seems too thick, gradually stir in up to 1/2 cup of the reserved starchy pasta water until the sauce evenly coats the pasta. Transfer to a 9x13 inch baking dish. Sprinkle an extra 1/2 cup of grated cheese over the top. Bake in a preheated 375°F (190°C) oven for 10–12 minutes, or until bubbling and golden brown.
  10. Serve: Garnish generously with fresh chopped parsley. Let stand for 5 minutes before serving.