This is a recipe for questionable microwave alfredo that
actually comes out really well. My mother got it from my
grandmother and I altered it somewhat.

INGREDIENTS:

1 pound of pasta 
1 stick of butter (8 tablespoons)
1 block of cream cheese
1/2 cup milk (I totally eyeball the milk. The milk is primarily
for consistency. My grandmother apparently uses half and half,
but my mother and I both use milk.)
1 teaspoon garlic salt
1/2 teaspoon onion salt
1 cup parmesan cheese, grated

1. Boil water and put pasta in it. While the pasta is cooking:

2. Microwave the butter and cream cheese together in a 2 quart or
larger glass/microwave safe bowl for one minute on high.

3. Mix until creamy, blending in milk.

4. Mix in garlic salt and onion salt and a quarter of the cheese.
This is also a fine time to add other spices; I've had good luck 
with rosemary.

5. Stir in the pasta, which should be cooked now. 

6. Microwave the whole mess, covered, for two minutes on high.

7. Stir in half of the remaining cheese.

8. Microwave covered for two more minutes.

9. Stir in the rest of the cheese and microwave for 45 seconds
uncovered.

10. Eat.

Serves ~4.