Makes 4 servings
Melt 1/2 cup butter in a medium saucepan over medium heat. Add 1 8-ounce package cream cheese and 2 teas. garlic powder, stirring with wire whisk until smooth. Add 2 cups milk, a little at a time, whisking to smooth out lumps. Stir in 6 ounces grated Parmesan cheese and 1/8 teas. ground black pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Great topping for pasta, potatoes, pizza, or bread. We used this for our Relief Society baked potato bar. It was dreamy on a huge baked potato, a spoonful of California mixed veggies and then topped with shredded Monteray Jack cheese. We had lots of leftovers, and I was the lucky one who took them home. First off, they lasted a long time without going bad and secondly, it was still creamy and delicious when reheated in the microwave.