Alfredo Sauce

Ingredients:
1/2 C butter (real)
5 cloves garlic, minced
2 T flour
2 1/2 C milk (not skim), warmed initially in microwave (if desired) to room temp.
4 oz Neuchatel cheese (packaged like cream cheese/same section of grocery store)
5 oz Parmesan cheese, freshly grated (not the dried shakable canned stuff but the real cheese)

Directions:
In a skillet over medium heat, melt butter and add garlic, stir continually! When garlic starts to turn golden add flour and stir continually until it pastes, then SLOWLY, and while whisking, add 1/3 of the milk and whisk it continually until paste dissolves, then add 1/3 of the cheeses a bit at a time and keep whisking. Add remaining ingredients slowly and stir until melted warm and bubbly. Pour directly over cooked pasta and garnish with SNIPS of both: fresh basil and prosciutto ham (if desired) (pronounced Pra-suit-o or bra-zoot-o).

Note: This recipe is authentic and is in fact a baby-sitting job! You must NOT let it sit without stirring! It is worth the effort and does not take long, however it is wise to have help with the pasta and other meal items so that you can focus on your skillet of bubbly white perfecto! I will come and be your assistant if I can eat some!