Recipe by 3KillerBs
A friend of mine got this recipe from a friend whose husband learned it in culinary school. Its absolutely amazing -- rich and wonderful, but lower in fat than the classic Alfredo because there is less butter and it uses milk instead of cream. Try it with chicken and broccoli. Try it with mixed, garden vegetables. Try it as the sauce on a white lasagna. Just try it!
Top Review by Tea Girl
Very good and super easy. I usually make a reduced fat alfredo sauce, but I was in the mood for something more rich with the ingredients I had on hand. I added a bit of garlic powder, white pepper and cayenne pepper. I did add salt too, but I prefer my cheese sauces on the salty side so I would taste it before it might too salty for you if you add salt to it. The recipe makes a lot of sauce, I cut it half and still had enough sauce for 4 plates of pasta. Thanks to you and your friend for sharing!
- 8 ounces cream cheese, softened (bring to room temperature)
- 1 cup milk
- 4 tablespoons butter (1/2 stick, 2 oz)
- 1⁄2-3⁄4 cup parmesan cheese, to taste
- salt and pepper (optional)
Directions See How It's Made
- Put the VERY WELL SOFTENED cream cheese into a small saucepan. Slowly stir the milk in by hand to make a smooth mixture. I find that a large fork works well for this since it stirs better than a spoon but doesn't clog up like a whisk.
- Heat on medium until just shy of boiling.
- Add butter and stir in until just melted.
- Add cheese, stirring until smooth and melted. Do not boil.
- Serve over pasta or use in any recipe calling for Alfredo sauce.
- Add extra milk if a thinner texture is desired.
- Note -- This is easy to vary by adding a dash or sherry, a clove of minced garlic, a pinch or two of an herb that complements the meat or vegetable to be used, and so on.
- Note -- Keeps several days in the fridge and can be reheated in the microwave on reduced power so that it doesn't boil.