In a medium saucepan, over medium heat, melt the butter.

Add the fresh garlic and sauté until the garlic is lightly browned.

Add a dash of salt and fresh ground pepper and stir.

Sprinkle the flour over the butter/garlic mixture and stir around. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create a roux.

Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that "raw" taste that the flour will have. You want the flour to be very lightly browned.

After you've cooked the flour, pour the cream and milk in, and whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.

Slowly start adding the shredded Parmesan, while continuing to whisk. Don't stop whisking or else you'll end up with clumpy sauce. This is the slowest part of making this sauce. Add the cheese little by little until it's all incorporated.

Remove from heat and taste for salt and pepper. Adjust as needed.

Serve over your favorite veggies or pasta.