Ingredients
Skim, 1%, 2%, full milk, or evaporated milk can all be used. Remember that the higher the fat percentage, the richer the sauce. As a result, whole milk produces a richer and thicker result than skim milk. I haven’t tried it with nondairy milks yet.
Use all-purpose flour instead of specialty flours.
Parmesan cheese: Grated Parmesan works better in the milk combination than shredded Parmesan. If you’re using shredded cheese, make sure it’s fresh, not packaged. Pre-shredded cheese is preservative-coated, making it more difficult to melt without becoming rubbery or stringy.
Butter
garlic cloves, minced
seasoned with salt & pepper
Is White Sauce Pasta Good for You?
It’s only as healthy as the ingredients in it. So, if you follow the recipe exactly as described and do not substitute or add alterations, the recipe isn’t completely unhealthy. If you’re on a keto or weight-loss program, be aware that the pasta adds carbs and the cheese adds fat.
Step 1: Melt the butter in a medium-sized saucepan over medium heat. Cook for 1 minute, stirring constantly, after adding the minced garlic.
Step 2: Add the all-purpose flour and mix consistently for 1 minute more. This will result in a roux, which resembles a thick white paste. Make sure the burner is set to medium, not high. Roux burns quickly.
Step 3: Slowly pour in the milk, stirring constantly. After all of the milk has been added, continue to whisk until the sauce thickens. Season with salt, black pepper, and parmesan cheese. While the cheese melts, keep whisking continually. Simmer for 5 minutes once the cheese has melted.
Step 4: When finished, remove the saucepan from the heat and combine with prepared pasta.
INGREDIENTS
2 tbsp. melted butter
2 minced garlic cloves
2 tbsp. all-purpose flour
2 cups whole or low-fat milk
14 teaspoon freshly ground black pepper 1 teaspoon salt
34 cup grated Parmesan cheese
INSTRUCTIONS
Melt the butter in a small saucepan over medium heat. Sauté the minced garlic for 1 minute. Stir in the all-purpose flour for about 30 seconds, or until a thick paste forms.
Pour in the milk slowly, stirring constantly. For 1 minute, whisk until a thick sauce forms.
Combine the salt, black pepper, and parmesan cheese in a mixing bowl. Stir frequently for about 2 minutes, or until the cheese melts. Simmer, stirring often, for 5 minutes.
Remove from the heat and serve with cooked chicken, pasta, fish, or vegetables.
