Alfredo Sauce

1 1/2 cups milk
1 1/2 cups heavy cream
3 tablespoons all-purpose flour
3 tablespoons butter or margarine
2 cups (8 ounces) grated fresh Parmesan cheese
Salt and ground white pepper to taste
1 package (16 ounces) pasta, cooked according to package directions
Fresh parsley, snipped, divided

Combine milk and cream in Petite (1 1/2-qt.) Saucepan. Heat until warm, but do not boil. Melt butter in Small (2-qt.) Saucepan. Whisk flour into butter until smooth using Nylon Spiral Whisk. Add heated milk and cream, all at once, to flour mixture and continue to whisk until mixture comes to a boil. Simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly. Remove from heat and whisk in Parmesan cheese, salt, and white pepper. Toss with hot pasta; sprinkle with parsley. Serve immediately.
Yield: 4 cups

Pampered Chef