Melt butter in a medium, non-stick saucepan over
medium heat. Add cream cheese and garlic powder,
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 pasta to serve.
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