1/4t.saltor more to taste – this partly depends on how salty your cheese is, so I start with a little in the beginning and add more when the sauce is done if needed
1/2t.pepper
1/4t.nutmegthis is optional – I prefer the warm flavor it gives the sauce, but you don’t have to have it
1/2t.garlic powder
4oz.Parmesan cheese1 cup grated or shaved – see note above
Instructions
Heat cream, butter and cream cheese in a medium saucepan over medium heat, stirring constantly.
When butter and cream cheese melts and mixture reaches a simmer, add salt, pepper, nutmeg and garlic powder.
Reduce heat to low and simmer 15-20 minutes until reduced by about 1/4th and slightly thickened. (Sauce will thicken more upon standing.)
Gradually add in the Parmesan cheese a handful at a time, mixing well after each addition.