# Components:
→ Pasta
01 - 350 grams (12 ounces) penne or rigatoni
→ White Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 480 milliliters (2 cups) whole milk
05 - 50 grams (1/2 cup) grated Parmesan cheese
06 - 60 grams (1/2 cup) shredded mozzarella cheese
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon ground nutmeg
09 - Salt and freshly ground black pepper, to taste
→ Ghost Decorations
10 - 8 small bocconcini or mozzarella balls
11 - 16 black olive slices
12 - 2 tablespoons finely chopped fresh parsley (optional, for garnish)
# Directions:
01 - Boil pasta in a generous amount of salted water according to package directions until al dente. Drain thoroughly and reserve.
02 - Simultaneously, melt butter in a medium saucepan over medium heat. Integrate flour with a whisk and cook for 1 minute, stirring continuously to form a paste.
03 - Gradually incorporate milk while whisking vigorously to prevent lumps. Continue to simmer and stir until the sauce achieves a thickened consistency, approximately 5 to 7 minutes.
04 - Stir in Parmesan cheese, mozzarella cheese, garlic powder, and nutmeg. Season with salt and pepper to your preference. Remove from heat.
05 - Add the drained pasta to the prepared sauce and toss gently until all strands are evenly coated.
06 - Transfer the sauced pasta to a serving platter. Artfully arrange the bocconcini or mozzarella balls to resemble ghosts. Use the black olive slices to fashion eyes and mouths on each 'ghost'.
07 - Optionally, sprinkle with fresh parsley. Present immediately.
