Garlic Parmesan Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
1 (16-ounce) package penne pasta, about 4 cups
→ White Sauce
02 -
3 tablespoons unsalted butter
03 -
2 teaspoons minced garlic
04 -
3 tablespoons all-purpose flour
05 -
1 cup milk
06 -
1 cup chicken broth
07 -
1 cup grated Parmesan cheese
08 -
2 teaspoons dried parsley
09 -
Garlic salt with parsley flakes, or salt to taste
10 -
Pepper to taste
→ Optional Topping
11 -
½ cup shredded mozzarella cheese or additional Parmesan cheese
# Instructions:
01 -
Cook penne pasta according to package directions until al dente. Drain well and set aside.
02 -
While the pasta is cooking, melt butter in a large saucepan over medium heat. Add minced garlic and cook, stirring frequently, for 1 minute until fragrant but not browned.
03 -
Sprinkle the flour over the butter and garlic mixture. Cook, stirring constantly, for 1 minute to remove the raw flour taste and create a smooth paste (roux).
04 -
Gradually pour in the milk and chicken broth while whisking continuously to prevent lumps. Continue cooking and stirring constantly until the sauce comes to a gentle boil and thickens, about 5 minutes.
05 -
Stir in the grated Parmesan cheese, dried parsley, garlic salt, and pepper. Continue stirring until the cheese has completely melted and the sauce is smooth.
06 -
Add the cooked pasta to the sauce and stir gently to ensure all pasta is evenly coated. If using, add the mozzarella cheese and stir until melted and incorporated.
07 -
Serve immediately while hot. The sauce will continue to thicken as it cools.
# Notes:
01 -
When making the roux, be sure to cook the flour and butter mixture for the full minute to avoid a floury taste in your final sauce.
02 -
For a more substantial meal, add grilled chicken, chicken sausage, diced ham, or shrimp to the finished dish.
03 -
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 3 months.