White Sauce Penne Pasta
, Serves 6
Penne tossed in a quick garlicky béchamel enriched with parmesan and mozzarella.
| 1 (450 g) package penne (about 4 cups) | Cook penne, drain, set aside | Toss pasta, melt mozzarella, serve | |||
| 40 g unsalted butter | Melt butter, cook garlic 1 min | Stir in flour, cook 1 min | Add milk & broth, thicken 5 min | Stir in cheese & seasonings until melted | |
| 2 teaspoons minced garlic | |||||
| 25 g all-purpose flour | |||||
| 240 ml milk | |||||
| 240 ml chicken broth | |||||
| 100 g grated parmesan cheese | |||||
| 2 teaspoons dried parsley | |||||
| garlic salt with parsley flakes (or salt to taste) | |||||
| pepper to taste | |||||
| 55 g shredded mozzarella or more parmesan (optional) |
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