• 1 box (16 oz) large tube-shaped pasta (rigatoni, penne, ziti)
• 4 cloves garlic (minced/press, chopped from a jar, or garlic paste)
• 3 tablespoons all-purpose flour
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried parsley
• 1½ cup shredded parmesan cheese
• Cook pasta according to package directions. Salt the water so you don't have bland pasta. I add about 1 teaspoon salt into the boiling water with the pasta.
• In a sauce pan, over medium heat, melt the butter. Add the garlic and cook and stir for 30 seconds. Add the flour and stir with a whisk for 30 seconds. It will be a thick paste. That's ok.
• While whisking, slowly add in the chicken broth, milk, salt, and pepper. Stir and cook for several minutes until mixture has thickened. Careful not to let this boil and burn. Lower the heat if needed. You don't have to stir constantly, but you should stir very often.
• Once sauce is thickened, take off the heat and add in the dried parsley and shredded parmesan cheese. Let melt and then stir together to combine.
• Drain the pasta but DO NOT rinse it. Add the creamy sauce to the cooked pasta and stir together. Serve!