• Boil the spaghetti in a large pot of boiling, salted water until al dente, about 2 minutes less than the package instructions. Save 1 cup of pasta waater.
• Melt butter in a large skillet or pan over medium heat. Add the cream cheese and whisk it into the butter as it melts. Whisk in the garlic powder, then the milk a little at a time until it is all incorporated.
• Whisk in the Parmesan cheese until it has melted and fully incorporated into the sauce. Add the nutmeg and black pepper and whisk until combined.
• Remove the sauce from the stovetop. Toss the drained pasta with sauce until completely coated. If the sauce is too thick or the noodles stick together, add a little pasta water to loosen it up.

  Serve with freshly grated Parmesan cheese and fresh parsley, if desired.

Reheating Instructions

• Oven: Preheat oven to 350. Place pasta in an even layer in a shallow baking dish. Add 1-2 tablespoons of milk and cover dish with foil. Warm for 15 minutes or until heated through. Stir halfway through and add more milk as needed until creamy.
• Stovetop: Melt one tablespoon butter in a small saucepan over medium-low to medium heat. Add the pasta and stir until warmed through. Add milk as needed until creamy.
• Microwave: Place pasta in a microwave-safe bowl with 1-2 tablespoons milk. Cover dish with vented plastic wrap or damp paper towel. Heat at 50% power for one minute. Stir and add more milk if necessary. Continue to heat in 30-second intervals until warmed through, adding more milk as needed until creamy.