- 2 chicken bouillon cubes
- 1/2 cup hot water
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 3/4 cup Parmesan cheese (in the green can)
- 1 teaspoon garlic powder
Dissolve chicken bouillon cubes in 1/2 cup water.
Melt butter over low heat in saucepan.
Gradually stir in flour.
Continue stirring and gradually add milk.
Add chicken bouillon.
Increase heat to medium and continue stirring.
Cook until thickened.
Stir in parmesan cheese and garlic powder. Let the sauce sit for a few minutes so that the cheese can rehydrate and melt.
Serve over hot pasta and garnish with parsley.
Serve with grilled shrimp or chicken, steamed broccoli, 1 pound pasta of choice, garlic bread or biscuits.
Adapted from Food.com
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