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Dairy
Easy
30 Minutes
Diets 
This is a lighter, healthier version of the classic dish, without compromising on flavor. The creamy sauce is made with skim milk, flour, and a hint of nutmeg, providing a rich, velvety texture. Freshly grated white cheddar and Parmesan cheese bring the perfect balance of sharpness and creaminess, while a touch of parsley adds freshness. Tossed with fettuccine and finished with a sprinkle of Parmesan, this dish is a satisfying and guilt-free way to enjoy a beloved comfort food.
1 (12-ounce) package fettuccine
2 cups skim milk (or 1%)
1/3 cup all-purpose flour
1 bay leaf
2 garlic cloves, peeled and crushed
1/2 cup freshly grated white Cheddar cheese (you can also use half-mozzarella/half-Cheddar shredded cheese combination)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
pinch of ground nutmeg
2 teaspoons butter or margarine or olive oil
1/4 cup chopped fresh, cleaned flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
fresh flat-leaf parsley sprigs, for garnish
Cook pasta according to package directions.
Meanwhile, whisk together milk and flour in medium saucepan until flour is dissolved. Add bay leaf and garlic. Cook over medium heat for eight minutes, stirring often with a wooden spoon, until mixture becomes slightly thickened.
Remove bay leaf and add grated cheese, salt, pepper and nutmeg. Stir until cheese completely melts.
Drain pasta; transfer to large dairy bowl. Toss pasta with butter or oil and chopped parsley. Stir in cheese sauce and toss again.
Spoon pasta into four shallow serving bowls. Sprinkle with Parmesan cheese and garnish with parsley sprigs.
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