Homemade Alfredo sauce is simple to make with this recipe that blends butter, cream cheese, and milk. In the 10 minutes it takes for your pasta to cook, you can whip up this sauce to go with it. This sauce has just the right consistency (not too watery . . . not too chalky).
As mentioned in my last post, I was able to buy five blocks of cream cheese at the store this week for a net price of 25 cents each! So this week I’m putting my cream cheese to good use by serving up some Broccoli Fettuccine Alfredo using this easy sauce.
Easy Alfredo Sauce
1/2 cup butter or margarine (1 stick)
1 8 oz pkg cream cheese
1 cup milk
1/2 cup grated parmesan cheese
1 teaspoon garlic powder
sprinkle or two of black pepper
Melt the butter in a saucepan over medium heat. Add the cream cheese (break the cream cheese into smaller pieces to make it easier to melt). Once the butter and cream cheese are melted and mixed together, add the milk, parmesan cheese, garlic powder, and pepper and stir until mixed. Take the pan off the burner and set it aside for a few minutes so the sauce can thicken up a little, stirring occasionally.
I served this sauce over fettuccine pasta. During the last 5 minutes of the cooking time, I added chopped broccoli to the cooking water with the fettuccine.