Creamy Garlic Penne Pasta

9 ounces (2-1/2 cups) penne pasta, uncooked 

2 tablespoons butter

1 very large clove of garlic, minced

1/8 teaspoon red pepper flakes

2 tablespoons flour

3/4 cup reduced sodium chicken broth

3/4 cup milk (I used 2%)

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon onion powder

1/8 teaspoon Italian seasoning

1 to 1-1/2 teaspoons dried parsley flakes

6 tablespoons Kraft Grated Parmesan Cheese

How to make it :

In a large saucepan, cook the pasta in boiling for 11 minutes, along with a bit of vegetable oil and 1 teaspoon of salt. Once cooked; drain the pasta in a colander, then rinse with cold water. Drain again to remove any excess water, then set the pasta aside.

In the same saucepan over medium heat, melt the 2 tablespoons of butter. 

To the pan, add the garlic and red pepper flakes; cook and stir continuously for about 1 minute. (I only cooked the garlic and red pepper flakes for 30 seconds.)

Now add the flour, and continue to cook and stir for 1 more minute. (I only cooked the flour for 30 seconds.)

Gradually add the broth and milk; stirring continously, until the sauce comes to a boil and thickens.

Once the sauce has thickened, quickly add the remaining spices and the parmesan cheese; stirring continuously until the cheese has melted.

Once the cheese has melted, reduce the heat, and add the cooked pasta; stir until the sauce is incorporated into the pasta, then serve immediately.

Season pasta with a bit more salt & pepper, if need be.

Yields: 4 servings