4 T. butter
4 T. flour
1 c. cream
1 c. vegetable broth
1 c. shredded Italian cheeses
1/2 c. parmesan
3 T. fresh parsley (or 2 T. dried)
5 cloves garlic
1/2 t. fresh nutmeg
1/4 c. sherry or white wine
salt and pepper
Melt butter, add flour, stir for 2 minutes
Add cream and broth, mix well
Add all other ingredients, stir until cheese is melted and sauce is smooth
Note: this is probably insanely fattening, but it is the best alfredo sauce I have ever tasted
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