Description
This lightened up three cheese fettuccine alfredo is uber comforting, ultra creamy and low on the guilt of traditional Alfredo. The key is not using the heavy cream!
Ingredients
Units
Scale
- 1 package (12 ounces) Whole Wheat Pasta
- 2–3 Tbsp Butter
- 3 Tbsp Flour
- 2 cloves Garlic, minced
- 1 cup Low-Sodium Chicken or Vegetable Broth
- 1 cup Milk, Non-Fat or Skim
- 1/4 cup Fontina, shredded
- 1/4 cup White Cheddar, shredded
- 1/4 cup Parmesan, shredded
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions and then rinse quickly in cold water to stop the cooking process, drain and set aside.
- In a non-stick skillet, heat butter until melted and starts to simmer over medium high heat. Add in garlic and coat in the butter until fragrant – about 30 seconds.
- Using a whisk, add in flour until a pasta forms. Allow the roux to bubble and start to turn a light golden brown. Then very slowly – pour in the chicken stock constantly whisking the roux. Make sure the mixture is smooth.
- Add in the milk, whisking it in as well. Sprinkle in the various cheeses and stir in until melted.
- Whisk in salt and pepper to taste. Add in pasta and toss to coat. Serve immediately and serve with additional shredded parmesan on top or parsley for garnish.
Notes
Mildly adapted from Gimme Some Oven Skinny Fettuccine Alfredo