Melt the butter in a large, deep skillet (cast iron type) over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
To the skillet, whisk in the heavy cream until combined, then simmer for 3 to 4 minutes.
Whisk in the freshly grated cheese, kosher salt, white and black peppers and nutmeg. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
Serve immediately over pasta of choice or vegetables, or as a dipping sauce for breadsticks.
Video
Notes
Substitutes for heavy cream
half and half (equal parts whole milk and cream)
evaporated milk
3 parts whole milk and 1 part melted butter
Equal parts whole milk and Greek yogurt, whisked together
For most cheeses, 2 cups shredded cheese = 2.5 oz block.