Every now and then, I find a recipe all on my own. This pasta sauce I found was in a book from the Dairy Board of Canada (I think!). It's versatile enough to freeze up to 3 months when cooked, or refrigerated about 2 weeks. However, I've never frozen more than one helping... usually because I've eaten some of it before it cooled enough to get it to the fridge! This is one of my alltime favorite pasta sauces. I've also made this sauce with powdered milk, as long as it was prepared enough ahead of time. If you don't have any cream handy, you can substitute the milk for it. Simply cook it a little longer. Oh, yeah.... when milk boils, it expands quickly, and it tends to stick to the bottom of the pot... Just thought you ought to know.
Melt butter in a large saucepan. Whisk in flour and cook about 2-3 minutes, but DON'T brown.
Whisk in milk and cream. Bring to a boil. Reduce heat and simmer gently 5 minutes. Sauce should
be smooth and creamy. Add pepper and cream cheese. Cook 2-3 minutes, until cheese melts. Stir
in Parmesan Cheese. Taste and adjust seasoning if necessary. Makes 4 cups.
(Ed. Note: When I make this sauce, I add the cream cheese just after the milk and cream, before it
boils. I also add about a tablespoon of pepper, instead of a teaspoon. And when serving it, I add a
generous shaking of parsley, fresh or dried.)