by Lesia
1 box mini farfalle, cooked according to box directions
4 Tablespoons butter
3 cloves crushed garlic
4 Tablespoons Bob's Red Mill Organic Unbleached White Flour
2 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy whipping cream
1/2 cup crumbled Feta cheese
1/2 cup shredded Asiago cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
In heavy saucepan, melt butter and saute' garlic lightly until aromatic. Add flour and stir until smooth. Add milk, salt and pepper and cook on medium-high heat until thick and bubbly. Stir frequently so there's no scorching in the bottom of the pan. Add heavy whipping cream and all cheeses. Reduce heat to low and stir until smooth and cheese is melted. Serve over pasta immediately. This dish is also great with grilled chicken and/or freshly steamed broccoli served on top.
1/2 cup crumbled Feta cheese
1/2 cup shredded Asiago cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
In heavy saucepan, melt butter and saute' garlic lightly until aromatic. Add flour and stir until smooth. Add milk, salt and pepper and cook on medium-high heat until thick and bubbly. Stir frequently so there's no scorching in the bottom of the pan. Add heavy whipping cream and all cheeses. Reduce heat to low and stir until smooth and cheese is melted. Serve over pasta immediately. This dish is also great with grilled chicken and/or freshly steamed broccoli served on top.
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