White Sauce for Pasta

My husband lived in Italy for 3 years, so he's really picky about his Italian cuisine! I needed a great meal that was super-quick one night for his dinner; I had spicy battered shrimp on hand that I wanted to use and a couple choices of dried pasta. This sauce sounded perfect to tie it all together! nnServed over tortiglioni pasta with salad and toasted Italian bread. Just like I spent all day on dinner. It is really hard to mess-up this kind of white sauce. In my opinion, it was very much like an Alfredo sauce! Of course there is very little difference in the two sauces.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 153 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 ½ cups boiling water
• 2 tablespoons margarine
• 1 cube chicken bouillon, crumbled
• ground white pepper to taste
• 1 cup 2% milk

Recipe Instructions

Step 1

Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.