This sauce is so freaking quick and simple. It’s my staple for those, “meh I don’t feel like cooking” nights. It takes about as much time to cook my pasta to make, and it’s damn good. Plus, since there is no flour, it’s almost fool proof.
Over a low-medium heat, melt a few tablespoons of butter in a large sauce pan, and stir in no more than 3 tablespoons of cornstarch. Once fully mixed, add about a cup of milk and heat until boiling. I cook with raw milk, and I cannot stress how superior it is for flavor, and overall wonderful creaminess, but any milk should do.
Add a few tablespoons of cream cheese, and about a half a cup (or more if you’re a cheese lover like myself) of parmesan and season to desired. I use generous amounts of pepper, garlic, and onion powder. Plus sea salt and a few shakes of rosemary.
Make sure you are stirring frequently. As soon as the cheese is melted, the sauce is pretty much ready to go. I’ve used this on pasta, pizza, and dipping sauce for garlic bread, paneer, and even as the base for creamy soups.