Homemade Alfredo Sauce
If you’ve never made homemade Alfredo sauce, give this a try. It is so much richer and creamier than the jarred variety! Cream cheese isn’t a traditional ingredient but helps thicken the sauce. This sauce also makes a fabulous dip for breadsticks or a non-traditional pizza sauce.Recipe yields: 2 ¾ cups
Ingredients
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 5 tbsp all-purpose flour
- 1/2 tsp salt
- 4 oz cream cheese, room temperature
- 1.5 cups grated parmesan cheese
- 2 cups milk
- 1/4 tsp black pepper
Instructions
- Melt butter over medium low heat in a saucepan. Add minced garlic and cook until fragrant, about 1 to 2 minutes. Whisk in flour and salt.
- Add cream cheese and cook until melted, stirring frequently.
- Whisk in parmesan cheese, milk, and pepper. Continue to cook and whisk frequently over medium heat until combined, about five minutes.
Notes
Storage tip: This recipe is best when made on the day of serving, however it can be refrigerated for up to five days. To reheat, heat slowly in a pan over medium heat adding milk to thin if needed. Can also be reheated in the microwave.
Chicken and Broccoli Alfredo (recipe riff): Combine finished sauce with cooked penne pasta, cubed cooked chicken, and steamed broccoli florets.