Cheesy Tomato Alfredo

• 1/4 cup butter
• 1 small onion, chopped
• 3 large garlic cloves, finely chopped and divided
• 1 (8 ounce) package fresh sliced mushrooms
• 1/3 cup all-purpose flour
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon dried Italian seasoning
• 4 cups light cream (such as half and half or 18% table cream)
• 3/4 cup freshly grated parmesan cheese
• 8 ounces shredded mixture of Colby and Monterey-Jack cheese
• 1/3 cup sour cream (can use a little more)
• 2 large plum tomatoes, diced
• fresh ground black pepper, to taste

Instructions:—————————————–

1. In a large skillet over medium heat melt 1/3 butter; add in onion and sliced mushrooms, cook stirring until the onions are transparent (about 3-4 minutes).
2. Add in garlic; cook stirring for 1 minute.
   
3. Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
4. Slowly add in the milk and cream; bring to a boil stirring constantly over medium heat until smooth, creamy and thickened.
5. Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
6. Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
7. Season with black pepper.