Ingredients
1
lb uncooked fettuccine
2
cups whole milk
1
tablespoon Gold Medal™ all-purpose flour
1/4
teaspoon salt
Dash freshly ground black pepper
Dash ground red pepper (cayenne)
2
tablespoons butter
2
teaspoons finely chopped garlic
2
oz 1/3-less-fat cream cheese (Neufchâtel)
2/3
cup grated Parmesan or Romano cheese
2
tablespoons chopped fresh parsley
Preparation
Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.
