Ingredients
| 12 oz | (340 g) | dry fettuccine |
| 1 tbsp | (15 ml) | butter |
| 1 tsp | (5 ml) | minced garlic |
| 1 tbsp | (15 ml) | all purpose flour |
| 1 cup | (250 ml) | 1% milk |
| 2 tbsp | (30 ml) | light cream cheese |
| 1 cup | (250 ml) | Parmesan cheese, shredded |
Directions
- Cook fettuccine according to package directions; drain and return to pot.
- Melt butter in a medium saucepan, add garlic and cook until lightly browned (about 1 min).
- Add flour and cook for 1 minute.
- Slowly add milk and stir with a whisk until thickened (about 5 minutes).
- Add cream cheese and stir with a whisk until melted.
- Add Parmesan cheese and stir with a whisk until melted.
- Add cheese sauce to fettuccine and toss to coat pasta.