Baked Penne with Gruyère Cheese

For the Pasta:

• Penne pasta — 200 g
• Salt — to taste (for boiling water)
• Olive oil — 1 tsp

For the Sauce:

• Butter — 2 tbsp
• All-purpose flour — 2 tbsp
• Milk — 2 cups
• Garlic — 2 cloves, minced
• Darima Gruyère cheese — 150 g, grated
• Darima Parmesan cheese — 50 g, grated
• Black pepper — to taste
• Nutmeg — a pinch (optional)
• Salt — to taste

Other:

• Mozzarella cheese — 50 g (optional, for topping)
• Fresh parsley — 1 tbsp, chopped (for garnish)

Cook the Pasta:

• Boil penne in salted water until al dente.
• Drain and toss with a little olive oil. Set aside.

Prepare the Sauce:

• In a pan, melt butter and sauté garlic until fragrant.
• Add flour and cook for 1–2 minutes to form a roux.
• Gradually whisk in milk, stirring continuously to avoid lumps.
• Cook until the sauce thickens.
• Add grated Gruyère and Parmesan cheese, stirring until melted and smooth.
• Season with salt, black pepper, and a pinch of nutmeg.

Assemble & Bake:

• Preheat oven to 180°C.
• Mix cooked penne with the cheese sauce.
• Transfer to a baking dish and top with extra Gruyère and mozzarella (if using).
• Bake for 15–20 minutes until golden and bubbly on top.

Serve hot with garlic bread or a light salad. The nutty flavor of Gruyère gives this dish a rich, creamy, and slightly gourmet touch.