Pasta-Roni used to be my guilty pleasure, but since I started making this copycat Pasta-Roni recipe, I’ve discovered how much better it is from scratch! The best part is, this Parmesan Pasta doesn’t take any longer to cook than making it from a boxed mix. This recipe is made from real and fresh ingredients, and you can control the salt content – two drawbacks to using Pasta-Roni.
Parmesan Pasta Recipe (Pasta-Roni Copycat)
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 3 cups chicken broth
- 1/2 lb pasta
- 1 cup shredded Parmesan cheese
- 2 teaspoons dried parsley or 2 tablespoons fresh, chopped
- 1/4 cup heavy cream
- salt and pepper to taste
Melt the butter in a skillet with the olive oil. Add the garlic and cook until fragrant. Add the chicken broth and bring to a boil.
Stir the pasta into the boiling chicken broth and cook until tender.
Stir in the Parmesan cheese and remove from heat. Stir in parsley and cream. Add salt and pepper to taste and serve.
Tip: You can vary the amount of cheese and cream to your preference. I add just enough cream to make the pasta saucy and creamy.
Tip: The amount of salt I add varies by the saltiness of the chicken broth I use.
This Parmesan Couscous is another favorite easy side dish.