This Easy Creamy Alfredo is thick, rich and full of parmesan-garlic flavor. It is the perfect pasta sauce for pasta or as a dip for breadsticks or garlic knots!Makes about 5 cups of Alfredo sauce.*Nutrition information below is for Alfredo Sauce only, not including cooked pasta
18 oz.block cream cheese - do not use reduced fat/less fat
4cupsmilk-2%, whole or 1% works best
4heaping tbspflour
2 tsp garlic powder
2tspkosher/coarse salt*do not use table salt
2tbspbutter
4garlic cloves minced, or about 2 tsp. bottled minced garlic
1 1/2cupsparmesan cheese, freshly gratedsee notes
Pasta, of your choice, cooked
Instructions
In a small bowl or large measuring cup add your milk, flour, kosher salt and garlic powder. Whisk until it is fully combined and there are no lumps.
In a large skillet over medium heat, melt your butter and add your minced garlic. Whisk until the butter is melted and garlic becomes fragrant.
Slowly pour your milk mixture into the melted butter, whisking as you add it in. Whisk until combined and continue whisking until the mixture starts to thicken.
Add your block of cream cheese into the warm milk. Whisk until its melted completely and sauce is smooth.
Add your parmesan cheese and whisk until melted completely. You can add more parmesan cheese to your liking. You can adjust the seasoning at this point, adding more salt, garlic powder or even a dash of pepper!
Remove from heat. Serve immediately over your cooked pasta.
Notes
If you don't want leftovers and 5 cups of sauce is too much, simply cut the recipe in half!For the Parmesan Cheese I always use the little wedge or triangle that you can buy by the cheeses and then grate it myself. This melts in the sauce better. You can use the parmesan cheese in the plastic bottle, but it won't melt as good, leaving your sauce a little lumpy. I don't use the entire wedge of parmesan cheese for the sauce, I grate the entire wedge then use some for the sauce and some for topping each serving.I cook my pasta ahead of time. After it is cooked, I rinse it in cold water then toss it in some olive oil to avoid sticking and then place it in a zip top bag until we are ready to eat. Then once you are ready to eat, take the pasta and put it in a strainer or colander and run hot water over it, tossing it to make sure it all gets warmed. Serve your hot pasta sauce over it and the noodles will be the perfect temperature. This also helps with timing- if I have to many things cooking and boiling, I forget about my pasta and over cook it because I am so focused on the sauce. Save yourself the stress and cook it ahead of time!You can add more garlic powder to the sauce and more parmesan cheese to your taste. This sauce heats great in the microwave for leftovers or in a saucepan on the stove. We love our pasta with Breadsticks or garlic knots and use extra sauce for dipping.You can add some fresh grilled chicken, mushrooms or steamed broccoli to this dish and it is amazing!
Nutrition information is automatically calculated and should only be used as an approximation.