Serves 4 people, makes about 2 cups of sauce.
| 2 tablespoons butter |
| 1 1/2 teaspoon minced garlic |
| 4 ounces cream cheese, softened and cut into 6-8 pieces |
| 1 cup milk |
| 3 ounces parmesan cheese, grated (or combination with asiago) |
| 1/2 teaspoon ground black pepper |
| 1/4 teaspoon salt, more to taste |
In a medium pot or deep skillet, melt the
butter over medium low or low heat. Add the garlic and cook for about 2
minutes, stirring constantly, taking care not to let the garlic burn.
Add the cream cheese, stirring carefully with a whisk until the mixture is smooth, about 2-3 minutes. Add the
milk gradually, about 1/4 cup at a time, whisking constantly. Stir in the Parmesan cheese (and or asiago), and pepper and stir until the cheese is
melted. Continue to simmer until it reaches your desired consistency. Taste and add desired amount of salt. Serve immediately over hot, cooked noodles or cover to keep warm until ready to serve.
Adapted from melskitchencafe.com
