Homemade Alfredo Sauce

A recipe from Fast Fix Family Food Better Homes and Gardens cookbook. In the description it's written : A little cornstarch in this sauce keeps it from curdling after it thaws and helps it reheat to a nice, creamy consistency - perfect for pasta!

• Ready In: 20 mins
• Yields: 2 1/2 cups

Ingredients

• 1 1⁄4 cups  whipping cream
• 1  cup chicken broth
• 1  tablespoon cornstarch
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon ground nutmeg
• 1  tablespoon olive oil
• 2  teaspoons garlic, minced (4 cloves)
• 1⁄2 cup parmesan cheese, grated
•  hot cooked pasta

Directions

1. In a medium bowl, stir together the cream, broth, cornstarch, pepper, and nutmeg; set aside. In a medium saucepan, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add broth mixture; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese.
2. Serve immediately or divide mixture among 1/2-cup airtight containers. Cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before using. To serve, place desired amount of sauce in a saucepan; heat just to boiling. Serve over hot cooked pasta. Makes 2 1/2 cups.