Fill pot with water and add 1/4 cup of salt and one clove of garlic.
Bring to a boil and then add the pasta. Cook the pasta 1 minute less than what the instructions say on the box for al dente.
Remove pasta, drain completely, and remove the clove of garlic. Pour a little canola oil on your hands and rub on the noodles to keep them from sticking together.
While the pasta is cooking, prepare the sauce below:
Sauce: Place the butter and flour in pan on medium heat and stir until butter is melted and mixed with the flour.
Add milk, stirring constantly until you see steam coming off the mixture.
Add the cream cheese and continue stirring until melted.
Add the grated parmesan cheese stirring until incorporation.
If need for thickening, add heavy whipping cream to preferred consistency.
Side Serving: Mix together fully coating the pasta and serve with your meal.
Serve Meal Plan: I prepare the above Alfredo Pasta, and sometimes substitute Penne Pasta with Angel Hair Pasta. I also prepare the Entrée – Chicken – Pan Seared Italian Chicken Breasts recipe and slice to add to the above pasta dish, serving as a meal including a Caesar salad and garlic bread, toast or knots. Additionally, I prepare the Entrée – Chicken – Smothered Chicken recipe’s Sautéed Mushrooms and serve on the side as a potential add-in for either the side pasta dish and/or meal plan.
