Prep 5 mins
Cook 20 mins
This is a lighter, quick and easy version of normal pasta with cheese sauce and tastes just as good.
- 2 cups skim milk
- 2 tablespoons flour
- 3 chicken bouillon cubes
- 2 cups grated parmesan cheese (could use smoked cheddar or gouda as well)
- 800 g pasta
- Cook pasta as directed; drain well.
- Mix milk, flour and chicken broth in electric mixer.
- Cook in a pan, stirring constantly, until the mixture thickens. Then add in the cheese; stir constantly until cheese melts.
- Add the sauce to pasta and serve immediately.
DE-LI-CIOUS!!! I'm visiting my mom for the holidays and she loved it! Her friend was over and she was making her a plate of something else, but her friend tasted the pasta and decided that would be her meal as well :) Those are some tough critics!
Didn't have an electric mixer, so I used a blender instead. The sauce never thickened before adding the cheese in, so when it started to boil I figured that was time and it turned out wonderful.
This is really good. All three of my kids and my husband ate it, which is a rarity around here. I gave it 4 instead of 5 because I think our preference would be to reduce the cheese next time. I would probably try 1 1/2 cups and see how it tastes. It was bordering on too strong. An easy, quick pasta sauce though.
Very good! Actually, I use this basic white sauce for most pasta dishes, and sometimes I'll ad whatever cheese I have in the fridge, but I've never used stock (bouillon) cubes before and was intrigued. I tried it and really liked it! It added that something that's sometimes missing! I'll definitely be doing so again. I also added some capers, so it would at least look like I was having some veg! (Reviewed for Spring PAC 2007)