Recipes

1. Bring a large pot of salted water to a boil. Cook rotini until just al dente according to package directions. Reserve ½ cup of pasta water before draining.
2. In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30 to 45 seconds until fragrant, being careful not to brown it.
3. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, until smooth and lightly golden.
4. Slowly whisk in the milk, followed by the heavy cream. Continue whisking to keep the sauce smooth. Bring to a gentle simmer and cook for 4 to 6 minutes, stirring frequently, until thickened and able to coat the back of a spoon.
5. Reduce heat to low. Add the Parmesan flakes in batches, stirring until fully melted. Stir in the Italian cheese blend until smooth and creamy.
6. Season with salt, pepper, nutmeg, and lemon zest if using. Do not allow the sauce to boil once the cheese has been added.
7. Add the drained rotini to the sauce and toss until evenly coated. If needed, add a splash of reserved pasta water to reach your desired consistency.
8. Garnish with parsley and additional Parmesan flakes before serving.

Notes: 

• Top with toasted panko mixed with melted butter and Parmesan for a crispy finish.
• Stir in crispy pancetta or sautéed mushrooms.
• Finish with extra lemon zest or cracked black pepper just before serving.
• Make It a Meal  - Add grilled chicken, shrimp, or roasted vegetables to turn it into a complete entrée.