White Sauce Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
1 box (16 ounces) of penne pasta, roughly 4 cups
→ Creamy Sauce
02 -
3 tbsp unsalted butter
03 -
2 tsp finely chopped garlic
04 -
3 tbsp flour, all-purpose type
05 -
1 cup of milk
06 -
1 cup chicken stock
07 -
1 cup Parmesan cheese, grated
08 -
2 tsp dried parsley flakes
09 -
Salt or garlic salt with parsley, adjust to taste
10 -
Black pepper, sprinkle as needed
→ Cheesy Upgrade
11 -
½ cup of shredded mozzarella or extra Parmesan
# Instructions:
01 -
Follow the directions on the box to cook penne till it’s firm yet chewable (al dente). Drain completely and put it aside.
02 -
As your pasta cooks, melt butter in a big saucepan over medium heat. Toss in the chopped garlic and let it heat for a minute till it smells amazing but hasn’t browned.
03 -
Sprinkle the flour onto the melted butter and garlic combo. Stir it constantly for one minute to get a smooth, thick paste while getting rid of the raw flour taste.
04 -
Pour in the milk along with the chicken broth gradually. Keep whisking nonstop to fend off lumps. Cook over heat until it starts bubbling softly and thickens up, which should take about 5 minutes.
05 -
Mix in the Parmesan cheese, parsley, salt, and pepper. Stir it around until the cheese melts and the sauce becomes silky smooth.
06 -
Toss the cooked penne into the creamy sauce. Gently stir to coat it evenly. If you want, sprinkle in mozzarella cheese and mix until fully melted and blended.
07 -
Dish it up right away while it’s warm. Don’t wait too long, as the sauce will thicken as it cools down.
# Notes:
01 -
Cooking the flour and butter combination for at least a minute is key to avoiding a raw taste in the sauce.
02 -
Want to kick it up a notch? Toss in grilled chicken, shrimp, chicken sausage, or even little cubes of ham for more protein.
03 -
Keep extras in a sealed container for 3-4 days in the fridge, or pop them in the freezer for up to 3 months.