Categories: Dinner, Pasta

Ingredients

• 1 1/2 tablespoon butter
• 3 garlic cloves, minced
• 1 1/2 tablespoon all-purpose flour
• 2 cups 1% low-fat milk
• 1 3/4 cups (5 ounces) grated fresh Parmigiano Reggiano cheese, divided
• 3 tablespoons 1/3-less-fat cream cheese
• 3/4 teaspoon salt
• 12 ounces uncooked pasta
• 2 teaspoons chopped fresh flat-leaf parsley
• Cracked black pepper

Directions

1. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently.

2. Stir in flour. Gradually add milk, stirring with a whisk.

3. Cook 6 minutes or until mixture thickens, stirring constantly.

4. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.

5. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.

6. Garnish with black pepper, if desired. Serve immediately.

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