4 ounces heavy cream
1 teaspoon garlic, minced
12 ounces cooked elbow macaroni
Pinch white pepper
2 tablespoons shredded Parmesan cheese
Pinch paprika (for color)
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Le Bistro Montage, Portland, OR