Before last night, I would have told you never to let me cook with homemade alfredo sauce. Gross. I have been on a mission to find a great homemade alfredo sauce for a long time, my poor husband could tell you all about it. Poor guy. It just never turns out right. All the recipes I have tried before were made with heavy whipping cream and no matter what I did, I always ended up with garlic flavored whipping cream….disgusting. Until now. I found this easy recipe on Mel’s Kitchen Cafe blog, one of my favorite food blogs. I have featured a couple of her recipes on here already. This recipe is made completely without heavy whipping cream, amazing. It’s also super fast and doesn’t have very many ingredients in it, something that’s great for a night when this is what’s clinging to my leg as I cook…..
cute right? not so much. When will these darn teeth pop through and relieve us all of our misery? Bless the makers of advil and tylenol. Back to the sauce.
As any good recipe starts, you melt a bunch of butter. Actually, it’s only two tablespoons of butter to make the original recipe but I thought to myself, how can two cups of sauce be enough for dinner AND leftovers? Well, it would have been. We’ll be eating alfredo sauce on our cereal now because I had to double the recipe.
Then you toss garlic into the melted butter. umm…yes please. I have to say, I thought my final product ended up a bit over garlic-ed but Eric thought it was perfectly garlic-ed. He did however think it needed more pepper, which I thought was ludicrous. Then again….I’m not a pepper kind of girl…..and Eric really would eat it on his cereal if it wasn’t just so weird. Ok, maybe not on his cereal but a lot of other things I would never put pepper on. All that to say, you can really tailor this to your tastes, I will use a little less garlic next time and will also take it off the stove a little quicker to keep it a thinner sauce. But I’m getting ahead of myself.
Next comes cream cheese. I’m pretty sure this is what makes this sauce so magical. It looks pretty gross when you first add it….like “oh no, I broke the sauce”…..
But don’t worry, it comes together nicely into a smooth sauce with some vigorous whisking. You add some milk, parmesan, salt, and pepper and end up with something so good that I dipped all my chicken in it too. I really love alfredo sauce, I just get tired of having to pay $15 at a restaurant to get some that doesn’t taste like a kitchen experiment gone wrong. Now I’m there. I served this over whole wheat penne that I cooked in a water and chicken bouillon cocktail. The chicken? It’s nothing more than boneless chicken breast covered in shake n’ bake breading. A box that is now going to be a staple in my pantry for nights like last night when I need something yummy but am not in the mood to go outside and grill in the rain and 35 degree weather. Give this sauce a chance and let me know if you make any changes to it and how it turns out. Happy cooking!
Creamy Garlic Alfredo Sauce
Recipe from melskitchencafe.com
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk (I used half whole milk and half skim because I really wanted 1% or 2% but don’t stock either one. The more fat, the creamier the sauce)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon 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, don’t 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 some whisking should come together into smooth paste. Add the milk gradually, about 1/4 cup at a time, whisking 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.