Step 1

Cook pasta according to package directions, drain while reserving a small bit of pasta cooking liquid; set pasta and liquid aside.

Step 2

To a large skillet, add the butter, milk, and heat over medium-low heat to melt while whisking.

Step 3

Add the salt, pepper, garlic powder, and whisk to incorporate.

Step 4

Turn the heat to low, add the cheese, and whisk until melted. Note that parmesan cheese isn’t an ‘easy-melting’ cheese and it’s okay to see tiny clumps.

Step 5

Add the pasta and stir to evenly coat. If necessary add a splash of the reserved pasta cooking water to help coat noodles for easier stirring into the cheese sauce. I haven’t needed to do this, but it’s an option in case.

Step 6

Serve immediately. Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.