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!
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
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!