Ingredients
- Milk: you can use skim, 1%, 2%, whole milk, or evaporated milk. Keep in mind that the higher the fat content, the richer the sauce will be. So whole milk will have a richer and thicker outcome than when using skim milk. I have not tried this with non-dairy milks.
- Flour: use all purpose flour rather than specialty flours.
- Parmesan cheese: use grated Parmesan instead of shredded, as grated incorporates better into the milk mixture. If using shredded, make sure it’s freshly shredded and not packaged shredded cheese. Pre-shredded cheese is coated in preservatives that make it harder to melt without it turning rubbery or stringy.
- Butter
- Minced garlic
- Salt and pepper
It’s as healthy as the ingredients that go into it. So if you stick with the recipe as written and do not substitute or add variations, the recipe is not entirely unhealthy. The pasta does add carbs and the cheese adds fat, so be careful if you’re on a keto or weight-loss diet
HURRY… comfort of Ricotta and Spinach Stuffed Shells!
Apple Pie Egg Rolls
Sour Cream Chicken Enchilada Casserole
Creamy Brussels Sprout Stew with Meatballs: An Explosion of Sweet and Fragrant Flavors
Baked Spaghetti Casserole
I Wrote My Son Daily from a Nursing Home with No Reply until a Stranger Came to Take Me Home — Story of the Day
My Husband Dumped Me and Married My Sister for an Inheritance, Then Begged Me to Take Him Back — Story of the Day
I Paid for Stepdaughter’s Wedding but She Chose Bio Dad to Give Her Away, So I Made Declaration during Toast
Peach Cobbler Egg Rolls
