I realized I’ve mentioned my Garlic Alfredo Sauce multiple times throughout this blog, yet I haven’t devoted a post to this scrumptious sauce.
Until now, that is. This Alfredo is rich, creamy, cheesy and with just the right amount of garlic. We’ve used it on Fettuccine Alfredo, Broccoli and Mozzarella Stuffed Baked Potatoes and my Chicken Alfredo Pizza with Spinach and Red Onions, to name a few.
It’s really a shame more people I meet don’t know how to make Alfredo Sauce, since it is one of the easiest, most flavorful sauces I make.
I haven’t always made my own, however. Gasp! I used to buy the canned stuff in the glass jar. Yep, it’s true. Then, for the longest time, I used an Alfredo recipe that, when reheated, would randomly turn into a garlic butter sauce, as opposed to the rich and creamy Alfredo it was when first prepared. Somehow, all the white creamy goodness that makes an Alfredo an Alfredo would just up and disappear.
Not cool. This got to be so annoying that I decided to rework my recipe.
After doing so, I found the secret to making, not only a creamy Alfredo, but to having it withstand the test of reheating. Cream cheese! I know, makes you love cream cheese just a little bit more (if that’s even possible), doesn’t it.
To those of you who don’t think it’s that big of a deal to just use the canned stuff or the powdered sauce mixes for your Alfredo, try this recipe and tell me it doesn’t change your mind. I dare you.
Once you learn how to make Alfredo Sauce, you’ll never want to go back. Trust me.
- 4 tbsp. unsalted butter
- 3 cloves garlic, finely minced
- ½ package (4 oz.) cream cheese, softened and cut into ½-inch cubes
- 1 cup milk
- 3 oz. parmesan cheese, grated
- ½ tsp. ground black pepper
- kosher salt, to taste
- Melt butter in a medium, non-stick saucepan over medium heat.
- Add garlic and cook for 2 minutes.
- Add cream cheese, stirring with whisk until smooth.
- Add milk, a little at a time, whisking until smooth.
- Stir in parmesan and pepper.
- Season with kosher salt, if needed. Remove from heat when sauce reaches desired consistency. Sauce will thicken quickly.
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