Submitted by Shauna Hinckley
Ingredients
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese (I use less)
1/8 teaspoon ground black pepper
Directions
Melt butter in a medium, non-stick 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.
I also used a few drops of Tabasco in mine. Then I sautéed chicken and sliced mushrooms (I actually used canned of both, but fresh is obviously better) in butter with some garlic, onions and Italian seasonings. Then I combined it all.
This is one of my oh-crap-its-dinner-time-AGAIN-but-I-just-fed-them-yesterday meals. My kids really love it. Enjoy!
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