Our recipe has been cultivated in its unique scale and measurements. While we have been able to adjust ingredient quantities appropriately, the cooking procedure and duration remain the same. Do remind yourself that scaling up a recipe doesn’t always result in a perfect flavor profile.

To serve eight, one needs 3/4 pound of ridged penne pasta, four lightly smashed garlic gloves, a couple of ice cube trays, and a cup of whole milk. Also on the list are two tablespoons each of unsalted butter and all-purpose flour. Prepare 3/4 cup of heavy cream, fine sea salt to taste (about 1 1/2 teaspoons), a sprinkle of freshly gleaned nutmeg and ground white pepper, and a cup of shredded Gruyère cheese. Don't forget two tablespoons of freshly chopped chives.

Kick starting the recipe, preheat your oven to 500°F. Fill a large pot with water, and add a generous pinch of salt. Bring it to a rolling boil over high heat, whereupon add penne along with three cloves of garlic. Cook while sporadically stirring until the pasta is al dente, approximately 9 minutes.

Remove the saucepan from the stovetop and add ice cubes to halt the cooking process. Once all the ice has melted, drain the pasta appropriately.

While handling the pasta, take the remaining crushed garlic and mix it with milk in a small saucepan. Let it heat until it just reaches boiling point, then remove from the heat, cover, and allow to stand aside for 10 minutes.

Simultaneously, melt some butter in a separate saucepan over medium temperature. Blend in the flour with a whisk, stirring vigorously until the mix bubbles but doesn't brown, usually taking around a minute. Now switch off the heat and gradually whisk the milk until it integrates smoothly.

Mix in cream, add salt as per taste, nutmeg, and white pepper. Let this concoction simmer while you stir consistently on medium heat. Pull the saucepan down and mix in 1/2 cup of Gruyère, stirring until it completely dissolves.

Shift your now drained pasta to a broiler-safe container of roughly 2-quart capacity, stir in the cream mixture to achieve an even coating, then sprinkle the rest of the Gruyère on top.

Bake until the sides bubble and the top gains a golden hue, taking approximately 10 minutes. Set the broiler on, then watch for the cheese to turn golden over the next 2 to 3 minutes. Shower the baked pasta with chives and serve immediately.