Alfredo Sauce

I tend to change the recipe each time I make it, but the general idea stays the same. So, here goes...

Ingredients
1-2 Tbs of Butter of Margerine
1 Tbs of minced garlic
1 1/2 - 2 C of a mix of any of the following : heavy cream/whipping cream/ half n half/ whole milk. (I never measure so this may be a little off. I usually use whatever I have in the fridge)
1 c of cheese. you can use whatever kind you want. at first i only used Parmesan, but now i use whatever i have. I really like using a Parmesan mix and a little mozzarella. but the choice is yours.
salt and pepper to taste


In a sauce pan, melt a tablespoon or two of butter or olive oil. After that is melted and hot add a tablespoon of garlic. Fresh minced garlic is always better but pre-minced will work just fine. The heat does not need to be on high because you will burn the garlic and that taste real bad! I usually have it a notch or two above medium. After the garlic has softened a little add the milk/cream or whatever you choose. after that comes to a boil or is pretty hot add cheese and whisk it in. After a few minutes, it will become sauce like. If it is too thick you can add a little more cream. If is too thin you can add a little more cheese and then make what I call a slur(i stole that word from food network). That is mixing a little flour with a little hot water in a bowl .. it needs to look similar to milk. Add a little of that until it is to the right thickness. The slur will thicken the sauce almost immediately and it does not require a lot. If you add too much you can add more cream to thin it out. Then add salt and pepper and serve over hot pasta or whatever you like!
Sorry, this is probably the most thrown together recipe ever. I have never measured anything or gone by a recipe to make it....