- 4 ounces heavy cream
- 1 teaspoon garlic, minced
- 12 ounces cooked elbow macaroni
- Pinch salt
- Pinch white pepper
- 2 tablespoons shredded Parmesan cheese
- Pinch paprika (for color)
Ladle cream into heated saute pan and add garlic. Reduce cream about 1/3 and add pasta, salt and white pepper. Heat until hot. Put in bowl or plate, top with cheese and paprika. Enjoy!