Rosemary Cream Sauce

    Ingredients:

½ cup butter                                                        6 oz. freshly grated parmesan cheese

1 (8 oz.) pkg cream cheese                               1/8 tsp black pepper

2 tsp garlic powder                                            1-2 tbs dried and crushed up rosemary

2 cups milk

Directions:

Cut up one stick of butter and melt in a medium, non-stick saucepan over medium heat.

Cut up cream cheese and add it to the pot with 2 tsp garlic powder and whisk until smooth.

Add 2 cups milk a little at a time, whisking to smooth it out.

Stir in parmesan and pepper.

Leave on medium heat and stir fairly often to avoid sticking.

Modified from keyingredient.com.