This is a very easy solo recipe that can be made in a college style microwave. My old microwave required three 2 minute cycles for the pasta, but your's might need less time. Cooked chicken or shrimp could be added. Cooking is a creative sport. I must caution you that using a finely grated parmesan cheese, like that found in cans of Kraft or Crystal Farms is important because larger pieces of cheese will not melt properly in the residual heat from the melted cream cheese. This recipe is one of my favorites, and represents one of my more productive efforts to encourage young people to cook. Although I am in my 60?s many of my co-workers are students or just young adults away from home for the first time. They are so used to eating, and maybe helping to prepare, their parent?s recipes, which were made in family style quantities, that they just give up on the idea of cooking for themselves. It was right after one of my Saturday shifts, and I was wandering through the break room
- add 1/4 cup finely grated parmesan cheese (The stuff in the green can)
- add 1/4 cup milk
- add 1 1/2 cups water
- add 1 cup pasta (Fettuccine or any other flat pasta noodle)
- add 2 ounces cream cheese
- Put the noodles and water into a 2 cup or larger glass or microwave safe measuring cup or bowl.
- Microwave on high for two minutes, then stir, continue 2 minute cycles until the pasta is done.
- Drain the noodles, and wipe the measuring cup dry.
- Add the cream cheese and milk to the measuring cup and microwave for one minute.
- Stir until smooth, add the parmesan cheese, and continue to stir until smooth.
- Pour the Alfredo Sauce into a shallow bowl, add the noodles and toss.
- Add pepper to taste.