Notes: I use skim or
1% milk in this sauce and it works. Also, I use low-fat cream cheese. To make a
richer creamier version you can use full-fat cream cheese and/or some whole
milk. Makes about 2 cups of sauce (enough
for 1 box of pasta).
INGREDIENTS
2 tablespoons butter
1-2 cloves garlic, finely minced or pressed through a garlic
press
4 ounces cream cheese, softened and cut into 8 pieces
1 cup milk
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
DIRECTIONS
In a medium pot or skillet, melt the butter over medium
heat. Add the garlic and cook for about 30 seconds, stirring constantly, taking
care not to let the garlic burn. Add the cream cheese, whisking until smooth. Note: It may look lump at first, but keep stirring
for a couple of minutes and it will turn into a a smooth, creamy paste. Add the
milk gradually, about 1/4 cup at a time, whisking quickly and constantly until
each addition is incorporated fully into the sauce. Stir in the Parmesan
cheese, pepper and salt until cheese is melted and the sauce is your desired consistency.
Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is
melted for a thinner sauce. Serve immediately over hot, cooked noodles. We prefer whole wheat penne. Tastes great with sautéed zucchini and chicken
(either grilled chicken or leftover rostisserie chicken).
Slightly adapted from Mel's Kitchen Cafe. I decreased the garlic and garlic cooking time and added a few other preferences like serve with whole wheat penne.
