This is a copycat recipe "right off the OG recipe card" but it made almost a gallon of sauce, and alfredo tends to reheat poorly, so I cut it down to a quarter of the recipe. Easy and much better than jarred sauce. You can make the sauce in the time it takes to boil up a pound of pasta. Serves 4.
1. In a heavy pan, saute garlic in a little butter until starting to color. Add the rest of the butter
and melt. Add the cream/milk and heat to a simmer on medium, stirring
occasionally. Add cheeses and seasonings, Stir on
med-high until sauce thickens. Don't allow to boil. Turn off heat and
continue to stir occasionally until pasta is done. It thickens further as it cools a little.