Recipe Ms. Mofet's Pasta In Creamy Garlic Béchamel Sauce

[msmofet]

Ms. Mofet's Pasta In Creamy Garlic Béchamel Sauce

4 - 5 servings

1/2 lb. Small pasta or egg noodles (I use small shells)
2 TBSP. Butter
2 TBSP. Flour
3 - 4 Large Fresh garlic cloves - grated or minced very fine - or to taste
Ground sea salt - to taste
Ground peppercorns - to taste
Approximately 2 cups 1/2 & 1/2 (Or milk or combo) Note: May need more or less
Fresh chives - chopped fine (Or dry), to taste - Optional
Fresh parsley - chopped fine (Or dry), to taste - Optional
1/2 C. Frozen peas - Optional

Cook pasta or noodles in salted water till desired doneness (if using - add frozen peas to pot during last minute of cooking); drain and place back in the pot.
While noodles are cooking make sauce.
In another pot, melt butter over medium heat.
Add grated fresh garlic. Cook slightly till soft and fragrant.
Add flour to make a roux and cook for 1 or 2 minutes (DO NOT BROWN).
Add salt, ground peppercorns, and chives (and/or parsley) to taste.
Slowly add the 1/2 & 1/2 (Or milk or combo) and whisk briskly to prevent lumps.
Bring to almost a boil then reduce heat to low and simmer 2 minutes or till thickened.
Pour over pasta or noodles and toss.