Note: The type of dairy you use in the recipe is entirely up to you. The original recipe calls for heavy cream. I used half and half. You could use skim or 2% milk. Whatever you use will determine the creaminess of the sauce.
1/4 cup butter
1 cup milk
1 clove garlic, crushed (or equivalent)
1/2 cup grated asiago
1/2 cup grated romano
1/2 cup grated mozzerella
(or 1 1/2 cups of any blend of italian cheeses)
1 1/2 cups freshly grated Parmesan cheese
1 tsp dried parsley (optional)
1/2 tsp dried basil (optional)
1) In a medium bowl, combine cheese, garlic, and any herbs. Set aside.
2) Melt butter in a medium saucepan over medium low heat.
3) Add milk. Stir and simmer for about 5 minutes.
4) Slowly stir in cheese mixture and whisk until the cheese is melted. Remove from heat.
This sauce will reheat well on the stove or in the microwave. You will need to stir it and possibly add more milk so it returns to its original consistency.
and whisk quickly, heating through. Stir in parsley and serve.