Ingredients
Equipment
Method
- Cook the penne pasta according to the package directions. Drain the pasta and set it aside.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring, for 1 minute.
- Add the flour and cook, stirring constantly, for 1 minute more.
- Add the milk and broth. Cook, stirring constantly, until the sauce boils and thickens, which takes about 5 minutes.
- Add the parmesan cheese, parsley, garlic salt, and pepper. Keep stirring until the cheese has melted completely.
- Add the cooked pasta to the sauce and stir to combine everything well. Add the mozzarella cheese, if using, and stir until it melts. Serve the pasta warm.
Nutrition
Notes
When you add flour to the butter, cook it long enough so it does not taste like raw flour. To make the sauce smooth and prevent lumps, pour the milk slowly while whisking constantly.
You can add grilled chicken, chicken sausage, diced ham, or shrimp to make this dish heartier. Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or frozen for up to 3 months. Reheat in the microwave or on the stove; you might need to add a little extra milk to smooth the sauce when reheating.