1/2 cup (1 stick) butter
1/2 cup all-purpose flour
2 tsp. salt (sounds like a lot, but trust me, it is not too much)
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. onion powder
5 cups milk (I use skim)
1 (16 oz.) pkg. bow-tie pasta
1 pkg. frozen peeled shrimp, tail off (you can use fresh as well)
1 (8 oz.) bag finely shredded Mozzarella cheese
1/2 cup grated Parmesan Romano cheese

Melt butter over medium heat. Remove from heat. Stir in flour, salt, pepper, garlic and onion powder. Add milk, a small amount at a time, stirring well after each addition. Bring to a boil on medium heat, whisking constantly. Turn heat down to low, and simmer for one minute. Add Mozzarella cheese and Parmesan Romano cheese. Stir well, and cover.

Bring a Dutch oven 2/3 full to water to boil. Add pasta and shrimp. Return to boil and stir. Cover and turn heat off. Let sit, covered for the recommended cook time for the pasta you using. Drain, and either stir it all together, or top shrimp and pasta with sauce. Garnish with cheese and parsley.

Submitted by: Will P.