3clovesgarlic, finely minced or pressed through a garlic press
4ouncescream cheese, softened and cut into 6 pieces (see note)
1cupmilk (see note)
1 ½cupsfreshly grated Parmesan cheese
½teaspoonsalt, more to taste, if needed
¼teaspoonpepper
Instructions
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
Add the cream cheese and let it sit over medium heat for a few minutes until it is warm and melty. Whisk the butter and cream cheese mixture together. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form 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. Stir until the cheese is melted.
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.
Notes
Milk: I use 1% or 2% milk.Cream cheese: this recipe works well with light or regular cream cheese; it's slightly thicker with full fat cream cheese.Parmesan Cheese:the exact amount of cheese you use depends on personal preference. The more you use, the thicker the sauce will be. If you don't have a scale, the end amount will depend on how tightly you pack the cheese into the cup.