1 package (16 ounces) (approximately 4 glasses) Three tablespoons butter, unsalted 2 teaspoonful garlic, minced Three teaspoons flour, all-purpose One-cup milk Consider one cup of poultry broth 1 cup Parmesan cheese, shredded 2 teaspoons dried parsley garlic salt, seasoned to taste with parsley flakes pepper to personal preference Optional: half a cup of grated mozzarella cheese or additional Parmesan cheese
Cook pasta as directed on the package. Drain and reserve.
In the interim, melt butter in a large saucepan over medium heat. Stir in the garlic and simmer for one minute.
Stir in the flour and continue cooking for an additional minute.
Stir in the broth and milk and cook, whisking constantly, for approximately 5 minutes, or until the sauce boils and thickens.
Pepper, Parmesan, and garlic salt should be added. Maintaining a stirring motion, soften the cheese.
Stir the pasta into the sauce to combine. Stir in the mozzarella until it is melted. Keep toasty.