(Becca from Our Best Bites)
2 cups lowfat milk
1/3 cup (3 oz) cream cheese
2-3 Tbsp flour
1 tsp salt
1 Tbsp butter
3 cloves garlic
1 cup grated Parmesan cheese
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a saucepan melt butter and add garlic. Saute garlic for about 30 seconds, being careful not to burn it.
Add milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more, it will continue to thicken.
When it has thickened remove from heat and add the cheese. Stir it in and cover. Let stand for 10 minutes before using. It will continue to thicken. If it seems a little bland, add more salt.
Store leftovers in the fridge. It will thicken to a solid. Just add a bit of milk and reheat to bring it back.
This is the best sauce! I've used skim milk and also powdered milk. We make fettuccine and lasagna with this sauce.
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