I make this alfredo all the time because it's a family favorite, not only over pasta, but also as the sauce for pizza, layered in a lasagna or even as a dipping sauce for garlic bread. It's so easy and tastes WAY better than the stuff in a jar from the store. I make it low-fat by using skim milk and it turns out great every time.
Heat the butter on medium heat. When melted, add the garlic and cook for about 1 minute.
Add the flour and whisk into the butter and garlic until a doughy texture is formed (this is your roux).
Slowly pour and whisk in the milk until mixture is combined. Cook on medium heat while whisking continuously until sauce thickens (approximately 5-6 minutes).
Add and stir in cheese, salt, and pepper. Stir constantly and cook for an additional 2 minutes.
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