Serves 4
This was my go-to Alfredo sauce until I realized that authentic Alfredo is actually easier to make.
I do still make this occasionally because it’s good and it’s a little different. You don’t have to cook it down as long.
Sometimes I halve this recipe for just me and John.
I add Italian seasoning to taste and a pound of cooked chicken or shrimp.
You’ll Need:
½ c butter
1 (8 oz) block cream cheese
2 teaspoons garlic powder
2 c milk
6 oz grated parmesan cheese ( from the dairy section, not the kind from a shaker can)
⅛ tsp black pepper
Step 1: Melt butter. Add cream cheese and garlic. Cubing it makes it melt faster. Stir and cook until melted.
Step 2: Slowly add milk, whisking to smooth out lumps. Stir in Parmesan and pepper and stir some more.
Step 3: When the sauce reaches desired consistency, remove from heat. It will thicken as it sits a little so thin with milk if it gets too thick or if you cook it too long.
Step 4: Toss with hot pasta and serve.
KellRae’s Kitchen Tips: I throw it all into the blender to mix so it takes less time to heat up. And you could probably use a microwave to heat it if you use a blender.
I’ve also added frozen mixed veggies to the sauce and cook until veggies are hot. You could use taco seasoning to make a TexMex sauce for chicken or beef pasta, too.
Until next time, take care of the people you love and don’t forget to make a few memories worth telling.
Are you still hungry 🍴…
A few more recipes you may like are coming soon
Cake Donut Mix
Firehouse Spaghetti
Peanut Butter Cookies
Grab a cup of coffee and stay a while ☕…
A few stories you may like are coming soon
Just Drink the Milk
The House ( family stories, childhood memories and family gatherings)
Pull up a chair 🪑…
Around here, recipes are meant to be shared right along with the stories that go with them. Do you have a recipe you made until you found an easier version? I’d love to hear about it!