Alfredo Cream Sauce

Ingredients:

Butter
Heavy Cream
Parmesan
Cream Cheese
Onion Powder
Garlic Powder
Nutmeg
Salt

1. Melt butter over medium heat in a sauce pan. This is the step where you'd want to add any fresh ingredients (except herbs), such as chopped mushrooms and fresh garlic and onion (don't add garlic and onion powder if you do this.) I'm not adding them in the "official" recipe, since this is for a uniformly textured "restaurant style" alfredo sauce – obviously, the traditional alfredo isn't actually creamy at all.
2. Add a dollop of cream cheese and pour in heavy cream, removing the pan from the heat if it's gotten too hot, and stir rapidly to blend and disperse the heat. Return to heat, on a lower setting if necessary.
3. Stir in parmesan slowly, allowing it to melt. This is what's going to give your sauce body.
4. Sprinkle in garlic and onion powder, salt to taste, and a dash of nutmeg.
5. It should be thick and ready to serve, but if you have to wait, turn the heat down to the lowest setting that will keep it warm and stir every 5 minutes, until you can serve it.

I like to serve this over broccoli and chicken breasts. It's best garnished with fresh parsley and freshly ground black pepper at the table.