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

Step : 1

Cook pasta as directed on the package. Drain and reserve.

Step : 2 

In the interim, melt butter in a large saucepan over medium heat. Stir in the garlic and simmer for one minute.

Step : 3

Stir in the flour and continue cooking for an additional minute.

Step : 4

Stir in the broth and milk and cook, whisking constantly, for approximately 5 minutes, or until the sauce boils and thickens.

Step : 5

Pepper, Parmesan, and garlic salt should be added. Maintaining a stirring motion, soften the cheese.

Step : 6

Stir the pasta into the sauce to combine. Stir in the mozzarella until it is melted. Keep toasty.

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