4cloves garlic(minced/press, chopped from a jar, or garlic paste)
1cupreduced-sodium chicken broth
1½cupshredded parmesan cheesegrated from a wedge
Cook pasta according to package directions. Salt the water so you don't have bland pasta. I add about 1 teaspoon salt into the boiling water with the pasta.
In a sauce pan, over medium heat, melt the butter. Add the garlic and cook and stir for 30 seconds. Add the flour and stir with a whisk for 30 seconds. It will be a thick paste. That's ok.
While whisking, slowly add in the chicken broth, milk, salt, and pepper. Stir and cook for several minutes until mixture has thickened. Careful not to let this boil and burn. Lower the heat if needed. You don't have to stir constantly, but you should stir very often.
Once sauce is thickened, take off the heat and add in the dried parsley and shredded parmesan cheese. Let melt and then stir together to combine.
Drain the pasta but DO NOT rinse it. Add the creamy sauce to the cooked pasta and stir together. Serve!
TIP BEFORE YOU START : It helps a lot to have everything ready to go before you start making the sauce. It does go pretty quickly. Measure out the flour, spices, and combine the liquid together into a 2 cup glass measuring cup, and have the parmesan cheese already shredded. That way everything is ready to go.PARMESAN CHEESE : I don't really ever measure the parmesan cheese. It's ok if you add slightly less than 1 1/2 cups (like closer to 1 cup). I like the higher amount but anywhere from 1 cup plus is ok. For best results, and the creamiest sauce, shred your own parmesan cheese. Using the pre-shredded parmesan cheese results in a grainy sauce. MILK : I have made this recipe with all kinds of milk (from skim milk up to half & half milk), any milk can be used but just know that the higher the fat percentage than the faster the sauce will thicken. I prefer the whole milk for taste, thickness, and speed of thickening which is why it calls for that in the recipe. (I got this recipe years ago from a friend who found it on Pinterest via www.lilluna.com)