Quick and easy alfredo.

1/2 cup blue bonnet
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
16 oz pasta

Melt blue bonnet in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic clove, 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 cooked pasta to serve.

Number of Servings: 6

Recipe submitted by SparkPeople user ULTIMATELUNA.