This recipe is a good base recipe... and it's as good as you make it. For the garlic butter, if you use margarine and garlic powder, it's going to taste like margarine and garlic powder... kinda like the frozen garlic bread you get at the grocery. If you want a more upscale flavor, use real butter and minced roasted garlic. A half cup of butter is a LOT of butter, so you might want to cut that back. I only used 2 Tbsp butter and found it to be fine. Also keep in mind you're using a lot of cheese which will release some fat when it's cooked. If just cheese and pasta sounds a little rich (I thought it was) feel free to toss in veggies of your choice. I like artichoke hearts, sun dried tomatoes, kalamata olives, onion, spinach, etc. Overall it's a good dish, and a nice change from the same old spaghetti.
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