Creamy Parmesan Pasta Roni
A homemade Creamy Parmesan Pasta Roni made with butter, garlic, milk, and parmesan for a rich and satisfying pasta dish.
Ingredients
- 8 oz angel hair pasta (or thin spaghetti)
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 cups milk
- 1 cups chicken broth (or vegetable broth)
- 1 cups freshly grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 2 tbsp heavy cream (optional for extra creaminess)
- Fresh parsley for garnish
Instructions
- Cook the pasta: Boil the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the garlic: In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Add liquids: Pour in milk and chicken broth, stirring to combine.
- Season the sauce: Add salt, black pepper, onion powder, Italian seasoning, and red pepper flakes. Stir well.
- Incorporate the cheese: Gradually whisk in the Parmesan cheese until smooth and creamy.
- Combine with pasta: Add the cooked pasta to the sauce, tossing to coat evenly.
- Enhance the creaminess: Stir in heavy cream if using, then let the pasta sit for 2 minutes to thicken.
- Serve: Garnish with fresh parsley and extra Parmesan before serving.
Notes
- Use freshly grated Parmesan for the best texture and flavor.
- Adjust the consistency by adding more milk if the sauce thickens too much.
- For a richer taste, use half-and-half or heavy cream instead of milk.