This is a modification of a Cooking Light white sauce. It doesn’t call for cream like a traditional beschemel or alfredo so I don’t know if this falls into any of the classical categories. The original sauce called for onions but those are not real popular in the Nerd Family so I compensate by punching up the spices. I use it in place of jarred alfredo sauce both for the calories, the money and the preservatives!

Ingredients:

2 cloves of minced garlic (it is about 2 big teaspoons of jarred garlic)
1 tsp canola oil
3 3/4 cups 1% or 2% milk (I have even used whole, it just isn’t as good for you;)
1/3 cup all-purpose flour
1 cup (about 4 ounces) shredded Fontina cheese
1/2 cup (about 2 ounces) grated Asiago (or Parmesan or Romano)
1 1/2 tsp salt
1/2 tsp pepper
Grating of fresh Nutmeg
1/2 tsp chili powder
pinch of Cayenne
**Only for the brave** pinch of red pepper flakes

Process:

Heat your pot to medium high heat. Add oil and garlic, remove from heat when you can just start to smell the garlic. Then stir in 3 cups of milk. Combine 3/4 cup of milk with the flour in a bowl and blend thoroughly with a whisk. Add the flour mixture into the pan and return it to medium heat. Stir constantly with a whisk and bring it to a boil Then cook it for 1 minute or until thick (stop if it thickens before 1 minute is up). Remove from the heat and add spices and cheeses. Stir until smooth.

That is it. Use at will!