My (Keeping My Husband Amazed and Happy) Roasted Garlic Alfredo

• 1 -2 whole bulb of garlic (roasted)
• 1 tablespoon cooking oil
• 2 tablespoons white wine
• 12 gallon milk, reserve 1 cup for later use (I use whole or 1%)
• 4 cups heavy cream or 4 cups half-and-half
• 12 teaspoon salt
• 12 teaspoon white pepper or 12 teaspoon fresh ground black pepper
• 1 cup white wine (Drink some and toss the rest in!)
• 12 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

1. Start with roasting you bulbs of garlic.
2. Make a pouch with tin foil, adding the the garlic, cooking oil and some wine.
3. Then I just use my toaster oven set on 375-400F for about 45 minutes to an hour placing the sealed pouch in the center of you toaster oven.
4. 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).
5. Let it simmer and reduce.
6. 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.
7. It should be really mushy any way.
8. Whisk the garlic into the sauce.
9. Now pour the reserved 1 cup of milk into a small bowl adding the flour and mixing well.
10. Stir into the sauce, this is to thicken the sauce and to keep the cheese from clumping up.
11. Once the sauce starts to come together it is time to add you cheese.
12. I know it seems like a lot but it isn't.
13. I stir the sauce keeping the cheese off the bottom as it might burn.
14. I don't care for the lumpy-ness of it so I use an immersion blender to smooth it out.
15. Cook you choice of pasta or dip bread sticks in it.
16. Enjoy!

garlic, cooking oil, white wine, gallon milk, heavy cream, salt, white pepper, white wine, flour, mozzarella cheese, parmesan cheese, asiago cheese

Taken from www.food.com/recipe/my-keeping-my-husband-amazed-and-happy-roasted-garlic-alfredo-323564 (may not work)