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
SHEET PAN QUESADILLAS
Whole Roasted Cauliflower With Butter Sauce
Delicious and Chewy Coconut Cookies: A Tropical Classic
How do you polish the blackened bottom of pots and pans with these 5 tips?
Old-Fashioned Italian Zucchini Fritters
The Sweet Secrets of Pineapple Planting, Caring, and Harvesting: Tips and More!
Savory Stuffed Chicken Thighs: A Family Recipe for a Flavorful Dinner
How to clean stove burners with dishwasher tablets
Ants in the bathroom, here’s how to get rid of this annoying problem