▢1 (16-ounce) package (about 4 cups) penne ▢3 tablespoons unsalted butter ▢2 teaspoons minced garlic ▢3 tablespoons all-purpose flour ▢1 cup milk ▢1 cup chicken broth ▢1 cup grated Parmesan cheese ▢2 teaspoons dried parsley ▢garlic salt with parsley flakes or salt to taste ▢pepper to taste ▢½ cup shredded mozzarella cheese or additional Parmesan cheese optional
Cook pasta as directed on the package. Drain and reserve.
In the interim, melt butter in a large saucepan over medium heat. Stir in the garlic and simmer for one minute.
Stir in the flour and continue cooking for an additional minute.
Stir in the broth and milk and cook, whisking constantly, for approximately 5 minutes, or until the sauce boils and thickens.
Pepper, Parmesan, and garlic salt should be added. Maintaining a stirring motion, soften the cheese.
Stir the pasta into the sauce to combine. Stir in the mozzarella until it is melted. Keep toasty.