Penne in Creamy Garlic Cheese Sauce (WW)
August 31, 2021
"I had forgotten about this recipe but ran across it recently on a site where I had posted it years ago. It had several good reviews and so I made it again. lol. I usually have made this as a side dish but had in my notes that I had made it into a main dish by adding some leftover cooked chicken or ham."
- Serving Size: 1 (254.8 g)
- Calories 324.5
- Total Fat - 8.9 g
- Saturated Fat - 4.8 g
- Cholesterol - 24.4 mg
- Sodium - 443.5 mg
- Total Carbohydrate - 48.4 g
- Dietary Fiber - 6.9 g
- Sugars - 6.9 g
- Protein - 15.3 g
- Calcium - 369.6 mg
- Iron - 1.2 mg
- Vitamin C - 62.8 mg
- Thiamin - 0.2 mg
In large pot of boiling water, cook garlic 3 minutes, until softened.
With slotted spoon, remove garlic from water.
Mince garlic; set aside.
In same pot of boiling water, cook broccoli 3 minutes, until bright green and just softened.
With slotted spoon, remove broccoli from water; set aside.
In same pot of boiling water, cook Penne 8-10 minutes, until tender.
Drain, discarding liquid; set aside.
Meanwhile, in large nonstick skillet, with wire whisk, combine milk and flour, blending until flour is dissolved.
Cook over medium heat, stirring constantly with wire whisk, 4 minutes, until mixture is bubbling and thickened; stir in minced garlic.
Reduce heat to low.
Add cheddar and Parmesan cheeses, pepper and salt to milk mixture; cook, stirring constantly, until cheeses are melted.
Stir in cooked broccoli and Penne; cook, stirring frequently, just until heated through.
Tips & Variations
No special items needed.