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Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.

While the pasta is cooking, melt the butter in a large skillet or pan over medium heat.

Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant. Stir in the dried basil and dried oregano, cooking for another 15 seconds.

Sprinkle the all-purpose flour over the garlic and herb mixture. Cook, stirring constantly, for 1 minute to create a roux. This will help thicken the sauce.

Gradually whisk in the milk, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes, or until the sauce begins to thicken to your desired consistency. If the sauce becomes too thick, add a splash of the reserved pasta water.

Reduce the heat to low. Add the shredded mozzarella cheese and grated Parmesan cheese to the sauce. Stir continuously until the cheeses are fully melted and incorporated, creating a smooth sauce. Do not boil the sauce after adding the cheese, as this can cause curdling.

Add the cooked and drained pasta to the cheese sauce. Toss gently to coat the pasta evenly with the sauce.

Season the pasta with salt and freshly ground black pepper to taste. Serve immediately and enjoy!


Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.

While the pasta is cooking, melt the butter in a large skillet or pan over medium heat.

Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant. Stir in the dried basil and dried oregano, cooking for another 15 seconds.

Sprinkle the all-purpose flour over the garlic and herb mixture. Cook, stirring constantly, for 1 minute to create a roux. This will help thicken the sauce.

Gradually whisk in the milk, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes, or until the sauce begins to thicken to your desired consistency. If the sauce becomes too thick, add a splash of the reserved pasta water.

Reduce the heat to low. Add the shredded mozzarella cheese and grated Parmesan cheese to the sauce. Stir continuously until the cheeses are fully melted and incorporated, creating a smooth sauce. Do not boil the sauce after adding the cheese, as this can cause curdling.

Add the cooked and drained pasta to the cheese sauce. Toss gently to coat the pasta evenly with the sauce.

Season the pasta with salt and freshly ground black pepper to taste. Serve immediately and enjoy!
