Servings
6
Cook Time
25 MIN
Ingredients
| 2¼ cups | 1% or 2% milk |
| 5 tbsp. | butter, divided |
| ¼ cup | all-purpose flour |
| 1 pkg. (5 oz.) | Borden® Finely Shredded Aged Parmesan Shreds, divided |
| 1 large | garlic clove, minced |
| 1/8 tsp. | nutmeg, grated |
| To taste | Kosher salt and freshly ground black pepper |
| 1 lb. | dried fettuccine |
| 8 oz. | mushrooms, sliced |
| ½ cup | frozen peas, thawed |
Steps
| 1 |
MICROWAVE
the milk in a glass measure for 90 seconds or until warm, set aside.
|
| 2 |
MELT
4 tbsp. butter in a medium saucepan over medium heat. Add the flour and whisk until the mixture is the texture of wet sand, cook and stir for 1 minute. Slowly whisk in the milk and bring the sauce to a simmer. Stir in 1 cup of cheese, garlic and nutmeg. Season with salt and pepper to taste.
|
| 3 |
COOK
the fettuccine according to package directions until it is al dente. Drain the pasta.
|
| 4 |
HEAT
the remaining 1 tbsp. butter in a medium skillet over medium-high heat until melted and sizzling. Add the mushrooms and cook, stirring occasionally until the mushrooms have browned, pour off any excess liquid. Do this while the pasta is cooking.
|
| 5 |
RETURN
the pasta to the pot it was cooked in and stir in the sauce, mushrooms, and peas. Top with remaining ¼ cup cheese before serving.
|
Note:
To avoid lumps in your sauce, add the milk in small amounts, whisking after each addition to create a smooth paste. After about 1/3 of the milk has been added, you should have a lump-less mixture and can add the remaining milk more quickly.
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Related Products
Finely Shredded Aged Parmesan Shreds
Wholesome Borden® Cheese shreds melt perfectly to add a helping of love to casseroles, skillets, or any family-style dish made to share with the people that matter most.
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Melt perfectly to add a helping of love to casseroles, skillets, or any family-style dish made to share with the people that matter most.
