Amazing Alfredo sauce you can throw together without heavy cream
and 10 pounds of butter!
Creamy Garlic Alfredo Sauce
Mel’s Kitchen Café Blog
Yields:
2 cups
Note
from Mel's Kitchen Cafe: I've only ever used 1% milk in this sauce and it works
great for our tastes. Also, I've made it with regular and
low-fat cream cheese. The low-fat cream cheese gives
it a slightly, very slightly grainy texture, but the cut in calories is worth
it, in my opinion, although the full-fat cream cheese offers a luxurious,
creamy texture that can't be beat. You choose! (we use Neufchatel and it works
great- not grainy and not quite as bad...)
2 TB butter
3 cloves garlic, finely minced or
pressed through a garlic press
4 oz. cream cheese, softened and
cut into 6 pieces (see note above)
1 c. milk (see note above)
3 ounces Parmesan cheese, grated
(about 1 cup)
1/2 tsp. ground black pepper
1/2 tsp. salt, more to taste, if
needed
In a medium pot or skillet, melt the butter over medium heat. Add
the garlic and cook for about 2 minutes, stirring constantly, taking care not
to let the garlic burn. Add the cream cheese, stirring with a whisk until the
mixture is smooth. It will look curdled at first, but with constant whisking
for 2-3 minutes, it should come together to form a smooth, creamy paste. Add
the milk gradually, about 1/4 c. at a time, whisking quickly and constantly
until each addition is incorporated fully into the sauce. Stir in the Parmesan
cheese, pepper and salt. Stir until the cheese is melted and the sauce is the
desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right
after the cheese is melted for a thinner sauce. Serve immediately over hot,
cooked noodles.
