1 stick butter
1 8 oz. brick cream cheese (can use low fat)
2 tsp. granulated garlic powder
2 C milk
6 oz. grated or 8 oz.shredded parm cheese
1/8 t gr. black pepper
Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
This is easy and yummie. I always keep bricks of cream cheese on hand for whatever anyway, like frostings, sauces, or stuffing's and who doesn't have parm cheese in the fridge or granulated garlic in their spice cupboard. This sauce is awesome and so versatile. Add broccoli, spinach, peas, grilled chicken, shrimp, or sundried tomatoes to your pasta of any shape, or make your own chicken alfredo pizza with it. Mmmm......alfredo.
Makes enough for I think about 6-8 servings
