One-Pot Garlic Parmesan Pastaroni
Alex
Like the boxed stuff but so, so, so much better. Also a great alternative to fettuccini alfredo because the sauce thickens from cooking directly in pasta starch instead of relying on cream!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course, Side Dish
Cuisine American
- 3 tbsp Butter salted
- ¼ tsp Onion salt plus more for adjusting to taste
- ½ tsp Garlic powder
- 1 tsp Parsley, dried
- 2 tsp Better than Bullion Chicken base
- 2 cups Water
- 2 cups Milk 2% or higher fat content
- 8 oz Dry pasta, long style i.e. spaghetti, bucatini, fettuccini, angel hair
- ⅔ cup Grated Parmesan cheese
In a medium-large pot on medium heat, melt butter. Once melted, add spices directly to butter and stir, about 30 seconds until fragrant. Pour in water and add chicken base. Stir.
Break pasta in half and add to the pot. Bring to a boil, stirring occasionally, about 7-8 minutes.
Pour in milk and continue to cook another 5-7 minutes, until noodles are cooked, stirring often to prevent boiling over.
Stir in cheese until melted, about another minute or two. Turn off heat. Allow to sit for five minutes to allow sauce to thicken. Then serve!
Keyword homemade garlic parmesan pastaroni