Eat Like a Rabbit

Notice this sauce is a bit chunky. There are some creamy spots and some chunky spots. My mother says a bit of flour would help with that.

So, I melted a tablespoon of unsalted butter in a pot over medium heat and added two cloves minced garlic. Then, I added a cup of milk and heated well. I poured in a half a cup grated cheese. It clumped pretty quickly even though I tried to continuously stir it. Early on, I added a tablespoon of onion powder and toward the end I added fresh crushed red pepper from Italy and freshly dried basil right out of my dehydrator, which incidentally was stolen from my mother because I have more herbs to deal with than she does. The sauce was easily made in the length of time it took for the rigatoni to cook. I simply served it with whole grain crackers and added fresh tomatoes for garnish. It was the exact taste I was looking for that night.