Ingredients:
1 (12 ounce) cans evaporated milk
2 tablespoons powdered milk
1/4 cup butter
2 tablespoons flour
3/4 cup fresh grated parmesan cheese
1/2 teaspoon garlic salt
1/2 cup milk
1 cup mushrooms, sliced, cooked in butter, and drained (optional)
1 cup thinly sliced grilled chicken pieces (optional)
hot pasta
Directions:
Shake together powdered and evaporated milks; set aside.
Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly.
Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly.
Reduce heat; add parmesan cheese and garlic salt; stir until melted.
Thin sauce to desired consistency by stirring in up to one half cup milk.
Add optional mushrooms and/or chicken pieces; heat through and serve over hot pasta.
Servings: 5
Time preparation: 2 min.
Time total: 5 min.