My (Keeping My Husband Amazed and Happy) Roasted Garlic Alfredo
Ready In: 2 hrs 30 mins
Serves: 15-20
Ingredients
- 1 -2 whole bulb of garlic (roasted)
- 1 tablespoon cooking oil
- 2 tablespoons white wine
- 1⁄2 gallon milk, reserve 1 cup for later use (I use whole or 1%)
- 4 cups heavy cream or 4 cups half-and-half
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper or 1⁄2 teaspoon fresh ground black pepper
- 1 cup white wine (Drink some and toss the rest in!)
- 1⁄2 cup flour
- 3 cups mozzarella cheese (I know this sounds weird, but you'll love it)
- 3 cups grated parmesan cheese (use a good kind a grate it yourself)
- 3 cups grated asiago cheese
Directions
- Start with roasting you bulbs of garlic. Make a pouch with tin foil, adding the the garlic, cooking oil and some wine. Then I just use my toaster oven set on 375-400°F for about 45 minutes to an hour placing the sealed pouch in the center of you toaster oven.
- Combine milk (remember to reserve one cup of milk for later use) heavy cream, salt, pepper and wine in a large pot (I use my large crock pot). Let it simmer and reduce.
- When the garlic is done roasting I put it in a blender or you could just mash it up with a spoon or the side of your knife. It should be really mushy any way. Whisk the garlic into the sauce.
- Now pour the reserved 1 cup of milk into a small bowl adding the flour and mixing well. Stir into the sauce, this is to thicken the sauce and to keep the cheese from clumping up.
- Once the sauce starts to come together it is time to add you cheese. I know it seems like a lot but it isn't. I stir the sauce keeping the cheese off the bottom as it might burn. I don't care for the lumpy-ness of it so I use an immersion blender to smooth it out.
- Cook you choice of pasta or dip bread sticks in it. Enjoy!
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