In a skillet, melt butter and add the flour to make a roux. Stir for 1-2 minutes until golden brown. Add the milk, half and half, garlic, salt, pepper, and nutmeg. Cook until the sauce is slightly thickened. Remove from heat.
Cook the fettucine according to the package directions. Mix with sauce. Serve immediately.
I have also added about 3 ounces of Neuchatel cheese to the sauce and it makes an even richer flavor. You might also add in some broccoli or even some chicken breast meat for a more substantial meal.
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (58%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.6mg||8 %|
|Sodium 461.9mg||16 %|
|Potassium 89.6mg||2 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.5g|
|Protein 10.7g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 149
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