Creamy Penne with Triple Cheese Sauce: Gorgonzola and Parmesan

Bring plenty of salted water to a boil in a large pot. Add the penne and cook according to package directions until al dente, usually about 10-12 minutes.

While the pasta is cooking, cut the Gorgonzola into smaller pieces and finely grate the Parmesan.

Melt the butter in a small saucepan over medium heat. Add the flour and stir for about 1 minute until a smooth paste (roux) forms.

Slowly pour in the milk, stirring constantly to avoid lumps. Bring the sauce to a boil while stirring and let it thicken for 2-3 minutes.

Remove the pot from the heat and add the crumbled Gorgonzola and grated Parmesan. Stir until the cheeses are completely melted and a creamy sauce forms. Season the sauce with a little salt and pepper if needed.

Drain the penne and add it directly to the cheese sauce. Mix everything well so that the pasta is completely coated with the sauce.

Serve the penne with cheese sauce immediately on a plate. Finely chop the fresh parsley or chives and sprinkle them over the dish as a garnish.

Enjoy your creamy penne with cheese sauce best immediately, while it's still warm!