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).
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
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.