Cheese Fondu Sauce
from Klisa Plicka
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
6 ounces gueyre cheese, or more
1/4-1/2 cup heavy cream or half and half
1/8 teaspoon ground black pepper
1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
2. Add milk, a little at a time, whisking to smooth out lumps.
3. Stir in Parmesan, gueyre, and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.