This recipe makes about 2 and ½ cups of sauce. For pasta, cook 12 ounces of dry pasta according to package instructions and drain it. Then toss it with the full sauce recipe. For chicken wings, use 1/3 to 1/2 cups of warm sauce tossed with 6 cooked chicken wings.
- 4 Tbsp. unsalted butter
- 4 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- ¾ cup milk
- ¾ cup heavy whipping cream*
- 4 oz. shredded Parmesan cheese (just over 1 cup)
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. Italian seasoning (optional)
- In a large saucepan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Whisk in the flour to form a paste. Slowly drizzle in the milk and cream, whisking continuously. Bring to a simmer while continuing to stir.
- Remove from the heat and add the cheese, salt, pepper, and the Italian seasoning (if using). Stir until smooth.
- Serve immediately or cover and refrigerate for up to 3 days.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
*If desired, use milk instead of whipping cream. The sauce won’t be as rich but will still be delicious. Another alternative is to use canned evaporated milk, which is very thick and creamy as well, and easy to have on hand in your pantry.