We're currently talking about those butter noodles. They come out of a packet with powder that becomes the sauce. They're garlicky and creamy and you're a big fan.
But then little Kayle grows up and you no longer really eat foods that come from packets.
So you haven't had butter noodles since that one time when you were visiting and your dad made it for you at his house. Oh wait...actually...you made that. He made the steak (or whatever) still though. But anyway that was awhile ago. Then you stumble upon a recipe on pinterest that claims to be similar, but homemade.
So obviously you make it.
Creamy Garlic Shells
From Iowa Girl Eats
- 8 oz. mini shells pasta
- 1 tbsp. extra virgin olive oil
- 1 tbsp. butter
- 2 cloves of garlic, minced
- 2 tbsp. all purpose flour
- 3/4 cup chicken broth
- 3/4 cup milk (skim is fine)
- salt and pepper, to taste
- 1/4 cup grated Parmesan/Romano cheese
- 1/2 tsp. garlic powder
- 2 tsp. parsley flakes
- Cook pasta according to package directions. Drain and set aside. Allow pot to cool for a few minutes.
- Return the pot to the stove, heating over medium heat, and melt the butter in the olive oil.
- Add garlic and cook until softened and golden, about 30 seconds-be sure not to burn!
- Add in flour and whisk for 1 minute.
- While whisking, pour in chicken broth and milk. Season with salt and pepper then, using a wooden spoon, stir mixture constantly until thickened and bubbly, about 4-5 minutes.
- Remove from heat and stir in cheese, garlic powder, and parsley flakes until smooth. Stir in cooked pasta. Taste and adjust seasonings if needed.