I made a couple of substitutions, based on what I had in the house: whole milk instead of half-and-half, and garlic powder instead of garlic salt. Be sure to use "real" Parmesan cheese, not the flavorless canned stuff! (For speed, I shredded it in my food processor).
This sauce took me all of 8 minutes to prepare, including shredding the cheese, and has fabulous flavor that even my son, Mr. PickyPants, enjoyed! And it makes a LOT of sauce: I used it to rescue a big pot of chicken noodle soup no one was eating, which I'd made with 8 oz. of pasta and almost 2 lbs. of chicken. (I drained and froze the broth for later use.) Thanks so much for sharing the recipe!
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I made a couple of substitutions, based on what I had in the house: whole milk instead of...