Charcuterie Board Pasta Bake: The Ultimate Comfort Food

Ingredients

Pasta & Charcuterie

• 12 oz penne rigate
• 4 oz thinly sliced prosciutto, torn
• 4 oz spicy chorizo, diced
• 4 oz salami, sliced into strips

Cheese Sauce

• 2 tbsp unsalted butter
• 2 tbsp all‑purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• 1 cup shredded mozzarella
• ½ cup grated Gruyère
• ¼ cup grated Parmesan

Seasonings & Extras

• 2 tbsp olive oil
• 2 cloves garlic, minced
• ¼ cup dry white wine (optional)
• ½ tsp freshly ground black pepper
• ¼ tsp red‑pepper flakes (optional)
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped

Instructions

Creating the Creamy Sauce

1. Make a roux. In a separate saucepan, melt 2 tbsp butter over medium heat. Sprinkle 2 tbsp flour over the butter, whisking constantly for 1 minute until the mixture turns a light golden color. This eliminates raw flour taste and forms the thickening backbone.
2. Deglaze. Slowly whisk in 1 cup whole milk followed by ½ cup heavy cream. Continue whisking until the mixture is smooth and begins to thicken, about 3‑4 minutes. If using, stir in ¼ cup white wine now; it adds a subtle acidity that brightens the sauce.
3. Incorporate cheese. Reduce heat to low and fold in 1 cup mozzarella, ½ cup Gruyère, and ¼ cup Parmesan. Stir until each cheese melts into a glossy, velvety sauce. Season with ½ tsp black pepper and ¼ tsp red‑pepper flakes for a gentle heat.
4. Combine aromatics. Add the minced garlic to the skillet with the charcuterie, sauté for 30 seconds, then pour the cheese sauce over the meat mixture. Toss to coat evenly, letting the flavors meld for another minute.
5. Mix pasta and sauce. Transfer the cooked penne into the skillet, gently folding until every noodle is enveloped in the creamy, meaty sauce. Sprinkle the chopped basil and parsley, reserving a pinch for garnish.