Servings: 3 to 4

4.5 cups water 4.5 cups water
8oz elbow pasta 8oz elbow pasta
2-3 cloves garlic, minced 2 to 3 cloves garlic, minced
2 tbsp butter 2 tbsp butter
1.5 cups sharp cheddar, grated 1.5 cups sharp cheddar, grated
1 cup heavy whipping cream 1 cup heavy whipping cream
1 tsp thyme 1 tsp thyme
1.5 teaspoon onion powder 1.5 teaspoon onion powder
1 pinch of dried parsley 1 pinch of dried parsley
Salt, add to taste Salt, add to taste

Boil water in a pot. Add pasta and cook for 7 min or Al Dente. Drain and set aside.
In a deep pan add the butter on medium low heat and saute garlic for 3 minutes or until fragrant. Slowly pour in whipping cream a little at a time until simmering. Whisk in shredded cheese a little at a time making sure it's melted before adding more. Add seasonings and simmer until thickened.
Add pasta to cheese sauce and stir.
Serve hot.