- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon fresh ground black pepper
- 8 ounces cellentani pasta, cooked and drained
- Optional: 2 boneless, skinless chicken breasts, grilled and sliced
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Melt butter in a medium saucepan over medium heat. Add flour and whisk into melted butter. Cook and stir for about 7 minutes, or until flour turns a light golden, sandy color.
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Slowly whisk in milk and stir until mixture is well-combined.
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Bring to a gentle simmer and reduce heat to medium-low. Continue simmering and stirring until the flour has softened and the mixture is no longer gritty. This should take about 15-20 minutes.
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Season with salt and nutmeg. If the mixture is too thin, continue simmering until it reaches desired consistency.
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Serve over hot pasta.
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Top with sliced grilled chicken, if desired.
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Try our other delicious pasta recipes.
Durum wheat is used in pasta. Durum is grown primarily in North Dakota and Montana. Visit the North Dakota Wheat Commission to learn more.