This is a classic Alfredo sauce recipe that I use at least twice a month in my cooking. It’s fast, easy, and a bit lighter than most versions. Any dish I make with this sauce is always a hit at our dinner table. Thus, I attribute many of my dinner successes to Sara and Kate over at “Our Best Bites.” You can find their original recipe here.
Guiltless Alfredo Sauce
The best alfredo sauce.
- 2 Cups Low-fat Milk
- 1/3 Cup Cream Cheese (3 oz.)
- 3 Tablespoons Flour I use whole wheat
- 1 teaspoon Salt
- 1 Tablespoon Butter
- 3 Garlic Cloves minced
- 1 Cup Grated Parmesan Cheese
Combine milk, cream cheese, flour, and salt in a blender. Blend on high speed until totally smooth, about 2 minutes.
In a large sauce pan, sauté the minced garlic in the tablespoon of butter for about 30 seconds. Be careful not to overcook the garlic.
Over medium-high heat, add the milk mixture to the saucepan of garlic and stir continuously with a wire whisk until the mixture begins to thicken and bubble.
Remove sauce pan from the heat. Use a rotary cheese grater (affiliate link) to quickly shred the parmesan. Mix in the Parmesan, stirring until it melts completely.
Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
This recipe makes approximately 3 cups of alfredo sauce. For the milk, use your variety of choice. I use 2% milk, but skim still tastes good as well.