Quick and Easy Alfredo Sauce

This is another recipe my wife found when we didn’t have a jar of Alfredo sauce that we thought was in the pantry.  It tastes great.  The recipe calls for:

  • 1/2 cup butter
  • 8 ounces cream cheese
  • 2 tsp garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan
  • 1/8 tsp ground black pepper

Melt the butter in a medium saucepan, add the cream cheese and garlic powder stirring with a wire wisk until smooth.

Add milk, a little at a time.

Stir in Parmesan and pepper, remove from heat when sauce reaches desired consistency.

If it gets too thick, thin out with milk.

The original recipe can be found here.


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2 Responses to Quick and Easy Alfredo Sauce

  1. bluerosebud3 says:

    This sounds interesting. I’ll have to try it sometime.

    I have another Alfredo recipe that’s easy, though I make it so often I do it by looks and taste (as I do many often used recipes), so I don’t really have exact measurements for any of it.

    It’s just got butter, light or heavy cream (it really depends on what is available in your area, in my case I use heavy cream), and Parmesan cheese.

    You melt the butter in a sauce pan, then add the cream. I usually mix it up and let it get to a boil. Then I add the grated cheese a handful or so at a time, mixing in between, until it looks and tastes right. As for measurements, I’d say a basic start is about 1/2 cup butter, then enough cream until it mixes well and I can’t tell the butter as a separate entity, than cheese until it’s “right” for me.

    I also occasionally use half regular butter and half garlic and herb butter, which is a nice change every once in awhile.

    If I have leftover sauce (if it’s just me eating, I make the sauce then ladle it onto my plate of pasta, rather than adding it to all the pasta if more people are eating), and I plan to use it up within the week, it keeps well in the fridge and I just microwave it for about 30-60 seconds (depending on how much there is and how the microwave heats), mix it up, and add it to the reheated or fresh pasta. One of these days I’m going to try freezing the fresh sauce in ice cube or popsicle molds, then sealing them up, to reheat in the pot for a single serving of pasta.

    • I am not to the point where I can cook by feel/taste. I envy those who can. I have wanted to try freezing into ice cubes different sauces, but with four kids and another on the way, stuff doesn’t last long around here. Thanks again for commenting.

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