Gather your ingredients. Ideally your cheese should be at room temp.
Remove the roasted garlic from the head and smash it. Grind it. Turn it into a paste.
Melt your butter over low heat. If you want this sauce to be a bit on the thicker side, add the optional flour, and stir until you have a nice Roux. Note that I didn't use the Roux for this particular batch.
Add the garlic and stir it with the butter for a while.
Add the cream. Stir well until the cream and butter are blended. Add the black pepper and stir some more.
Slowly add the cheese while continuing to stir. If you add it too fast or your sauce is too hot, it will clump! Continue to stir until the sauce is at your desired viscosity.
Serve & Enjoy!