Lighter Alfredo Sauce

Original Recipe HERE
No, please keep reading.  "Lighter" and "alfredo" can go hand-in-hand, it seems.  I was shocked, too.

The nasty sludge in a jar keeps me from eating alfredo often, but I love me some awesome alfredo, pasta, and vegetables.  Bonus points if some bacon is thrown in.  So I was excited to have success with this recipe, and I've made it many times.  It makes more than enough to feed dinner to our family of five, and we have leftovers.  Also, the recipe is easy to cut in half, so...yay for portion control.  Because I would probably eat an entire saucepot of this on my own.
I keep meaning to add some tomato paste or other such product to see if I can achieve a slight cheesy vodka sauce result.  Also, the alfredo will thicken in the fridge, so adding milk and/or reheating it slowly (stovetop or mixed into an oven meal) will give the best next-day results.
2 cups low-fat milk [I use skim]
1/3 cups (3 oz) low-fat cream cheese
2 to 3 Tablespoons white flour
1 teaspoon salt
1 Tablespoon butter
2 to 3 garlic cloves
1 cups grated Parmesan cheese
(1) Put milk, cream cheese, flour, and salt in a blender (I used the Magic Bullet); blend until smooth.
(2) In medium saucepan on medium-high heat, melt butter.  Add garlic; saute about one minute or until slightly golden brown (do not allow to burn).
(3) Add blender mixture to pan.  Stir frequently, 3 to 4 minutes, or until it just begins to simmer.
(4) Cook several more minutes, stirring often, until thickened.  Be sure none is sticking to bottom of pan.
(5) Remove pan from heat.  Add Parmesan; stir.  Cover pot immediately; let stand at least 10 minutes to continue to thicken.  Add additional seasoning if desired.
Kid Participation: None.

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