Roasted Garlic Alfredo Sauce

Mmmm...this tastes a lot like Olive Garden's Alfredo Sauce. It is very tasty!

I made it again today and I forgot to add the butter. It tasted just as good, so if you want to cut out some of the fat, then leave out the butter.

If you don't have any roasted garlic, then just mince up a few cloves and add it instead.

The side dish is a mixture of vegetables (onion, zucchini, yellow peppers, broccoli, and mushrooms) sauteed in olive oil and a splash of balsalmic vinegar.


Roasted Garlic Alfredo Sauce

1 bulb of Roasted Garlic
2 cups milk (or 1 1/2 cups milk and 1/2 cup cream)
1/3 of an 8oz pkg of cream cheese
3 tablespoons butter (optional)
1/2 to 3/4 cups grated parmesan (I just used the cheap-o kind)
Salt and pepper to taste
1/2 teaspoon dried mustard powder (optional)
1 to 1 1/2 tablespoons cornstarch (you decide how thick you want it)

In a small saucepan, combine the cream cheese, 1 1/2 cups milk and butter together, stirring frequently until smooth and heated through.

In a small bowl, combine the cornstarch, dry mustard, and reserved 1/2 cup milk. Stir slowly into the sauce and heat until thickened. Remove from heat.

Mash as much roasted garlic as you want and stir it into the sauce. Stir in the parmesan.

Add salt and pepper to taste.

I used a thickener because I used milk. If I had used all cream (holy calories, batman!), I don't think I would have needed to thicken the sauce.

Serve hot, over noodles, and garnish with chopped parsley.