Sunday, September 24, 2006

Alfredo Sauce

Per the request of my friend Robyn :o)

  • 1/2 cup butter (NO substitutions)
  • 1 (8 ounce) package cream cheese
  • 3-4 cloves garlic (depending on how much you like garlic - we LOVE it)
  • 3 cups milk
  • 6 ounces grated Parmesan cheese (fresh parmesan, not the canned kind)
  • 1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Note: this thickens up as it cools. If you have leftovers (I have to double it to have leftovers in my house) you will need to add more milk to get that nice creamy consistancy, but it doesn't take away from the flavor at all

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