8 ounces cream cheese, softened (bring to room temperature)
1 cup milk
4 tablespoons butter (1/2 stick, 2 oz)
12-34 cup parmesan cheese, to taste
salt and pepper (optional)
Put the VERY WELL SOFTENED cream cheese into a small saucepan. Slowly stir the milk in by hand to make a smooth mixture. I find that a large fork works well for this since it stirs better than a spoon but doesn't clog up like a whisk. Heat on medium until just shy of boiling. Add butter and stir in until just melted. Add cheese, stirring until smooth and melted. Do not boil. Serve over pasta or use in any recipe calling for Alfredo sauce. Add extra milk if a thinner texture is desired. Note -- This is easy to vary by adding a dash or sherry, a clove of minced garlic, a pinch or two of an herb that complements the meat or vegetable to be used, and so on. Note -- Keeps several days in the fridge and can be reheated in the microwave on reduced power so that it doesn't boil.