Sunday, November 2, 2008

Alfredo Sauce

People, eat this and thank me later. Ours was really heavy on the garlic which may have to do that with garlic we "dump" rather than measure, so if you aren't a big fan maybe stick to what it says on the recipe or perhaps back it off a little bit. Seriously though, this is reallllly good. I used whole milk instead of non fat (tisk tisk I know, but it was right there in the fridge begging to be used!) and I also added some fresh ground pepper. Eat it and weep with delight.

  • 1 cup nonfat milk
  • 1/2 cup low fat margarine
  • 8 ounces Neufchatel cheese, cubed
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon onion salt
  • 1 cup grated Parmesan cheese
  1. Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
  2. Toss pasta with Alfredo sauce and serve warm.


julianne orth said...

i love alfredo! i can't wait to try it

julianne orth said...

this is the best alfredo recipe i have tried thanks! I made it with some breaded chicken cooked in olive oil- it was yummy thanks!

Shauna said...

I tried it tonight and loved it! I made it with cooked purple onions and mushrooms and chicken over spaghetti noodles. MMMM! Thanks for the recipe.