- 1 16 oz package of fettuccine noodles
- 1 tablespoon salt, plus 1 teaspoon for the sauce
- 1 cup milk
- 1 cup half and half
- ⅓ cup (3 oz) cream cheese
- 2 tablespoons flour
- 1 tablespoon butter
- 3 garlic cloves
- 1 cup grated Parmesan cheese
In a large pot bring water to a boil and add 1 tablespoon salt and the fettuccine noodles. Cook 8-10 minutes, until al dente, drain. In a blender add the milk, half and half, cream cheese, flour, and 1 teaspoon salt. Blend until smooth and set aside. In a non-stick saucepan, over medium heat, melt the butter and add the garlic. Saute the garlic for about 1 minute. Add the milk mixture to the pan and turn up to medium-high. Stir constantly until the sauce starts to simmer, about 3-4 minutes. Turn heat back down to medium and keep stirring until it is much thicker, about 2-3 minutes more. When the mixture has thickened remove from heat, add the Parmesan cheese and stir in. Cover the pan and let sit for 10 minutes. Add the pasta to a bowl and while tossing the pasta slowly add the sauce until the past is thoroughly coated. Leftover sauce can be refrigerated and when reheated add milk to bring it to correct consistency.
NOTE: This is good with or without chicken.
Tomorrow: National Sausage Pizza Day