1 (16 oz.) pkg. lg. shell macaroni
1 c. whipping cream
1/2 c. butter
1/2 c. Parmesan cheese
1/4 c. chopped fresh parsley
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder

Cook macaroni according to directions. Drain. Combine whipping cream and butter in Dutch oven. Heat until butter melts, stirring occasionally. DO NOT BOIL. Add cheese and remaining ingredients. Stir well. Add macaroni. Toss well. Serve immediately. Top with extra Parmesan cheese, if desired.