Creamy Garlic Shells
- 8 oz mini shells pasta
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 2 garlic cloves, minced
- 2 Tablespoons flour
- 3/4 cup chicken broth
- 3/4 cup milk (I used skim)
- salt & pepper
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder (not garlic salt)
- 2 teaspoons parsley flakes
Adapted from iowagirleats.com
Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary