Guitless Alfredo Sauce

I found this recipe on bestbites.com!  I think I will trying this one very soon.  We love alfredo in our house! We might have to reduce or cut out the garlic in this house....for the picky eaters!

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese


Toss the milk, cream cheese, flour, and salt in a blender.Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

This sauce can used for so many things. Here's a few ideas:

-Over pasta (obviously)
-As a dip for breadsticks
-As a sauce on pizza (this is the garlic cream sauce I was referring to in this recipe) and a half batch of sauce covers 2 medium pizza's.
-Mix it with pesto for a creamy pesto sauce
-Mix it with marinara for a creamy marinara sauce

**UPDATE/REVIEW - I made this the other night and the kids loved it!  Dylan said it tastes just like Brick Oven!  I guess it must be good!  I only used 1 clove of garlic and it was good for us.  Next time I might experiment and put in 2 cloves and see if we can handle it.  I also forgot to put the salt in it and I think it needed it.  It was really easy to make and we will make it again!