After reading the reviews I was afraid adding mozzarella may make the sauce a little stringy, so here is what I did. I melted the 1/2 cup butter in a large sauce pan and sauted 1 clove of finely minced garlic, about 30 seconds. I added 8 ounces of softened cream cheese, and only 3/4 cup grated parmesan cheese; sprinkled in some white pepper to taste and the parsley (I didn't add any salt). Stirred that constantly until the cheeses were melted and butter was fully incorporated (if the sauce isn’t hot enough it may seem grainy or separated but keep heating and stirring and it will come together.) I then added 3/4 cup of milk (didn’t have any cream) and stirred until the sauce came to a simmer and started to bubble around the sides of the pan. I put the 8 ounces of hot, cooked and drained noodles into a serving bowl and added the sauce, tossing to coat. This turned out smooth and creamy, and absolutely delicious! This sauce thickens as it cools, so serve immediately. If the sauce does thicken, or you like your sauce thinner; just stir in a little additional milk. You can add hot cooked chicken, shrimp or vegetables, along with the noodles. Also makes a great sauce for chicken or vegetable lasagna or white pizza.
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After reading the reviews I was afraid adding mozzarella may make the sauce a little stringy,...