Saturday, March 31, 2012

Creamy Garlic Alfredo Sauce

Garlic Alfredo Sauce
Photo credit to
Another quick dinner idea from Mel. It was pretty good. I'll admit I don't have any other alfredo sauce to compare it to, but I've made it a couple times and really like it. I even tried to copy Brick Oven's Chicken Artichoke chicken with this garlic sauce and it turned out better than expected.

Creamy Garlic Alfredo Sauce
Makes 2 cups
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
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, taking care not to 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 constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly 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 (or spread on pizza, top, and bake!)

Recipe Source: Mels Kitchen Cafe

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