Saturday, June 2, 2012

Cream Cheese Alfredo Sauce

I've seen recipes for Cream Cheese Alfredo sauce before, but it always seemed like kind of a weird thing, and I love the traditional Alfredo, so I've never tried a recipe like this before.  Well, I guess this recipe has some cream cheese, but not a lot.  Anyway, a friend made this recipe for a church dinner, and I LOVED it so much that I went back for not only seconds, but thirds.  Oops!  It was so good though!  So, I asked her for the recipe and it's super simple!  I made it a few days later. 

When I went to make it, I realized I only had Neufchatel cheese on hand, (the 1/3 less fat than cream cheese stuff), but I went ahead with it anyway, and it worked!!  During the melting process, it doesn't look promising, as it turns all funky and chunky.  I'm not sure if it's this way with regular cream cheese, but I was sure I had a failed recipe on my hands.  Anyway, I kept whisking, and finally went ahead and added the milk, and it all smoothed out!!  It actually got SUPER thick and creamy; I probably should have added more milk.  (BTW- I think using a non-stick skillet makes this recipe easier.)

Weirdly enough, my kids just loved this at the church dinner, but "didn't like" it at home.  ???  Oh well.  That meant leftovers, which I must say are wonderful warmed up the next day in the microwave- none of that greasy, separating messiness you get from traditional Alfredo (though both recipes have a place in my heart!)  Warmed up the next day, it's still creamy and delicious.  We ate this over whole-grain penne with grilled chicken and broccoli- I loved it all!

Note:  This recipe used 1/2 cup butter.... it was so thick and rich that I want to try it again, cutting the butter amount in half.  I'll update this if/when I do!
Update 3/21/2013:  I made this last night and used half the butter; was still JUST fine; tasted just as good with less butter.  No reason to use the full amount; I am changing the amount from 1/2 cup to 1/4 cup, below.

Cream Cheese Alfredo Sauce
from Tina C.

1 teaspoon minced garlic
1/4 cup butter
8 oz cream cheese (I used Neufchatel)
1 1/3 cup milk (I used 1%)
4 oz grated Parmesan cheese (can use a bit less)
1/4 teaspoon pepper

1.  Melt the butter and garlic over medium heat in a large nonstick skillet.  Whisk in the cream cheese.  WHISK, WHISK, WHISK. With patience it will become very smooth and creamy.  (It takes a while and will look funky for a long time!)

2.  Slowly whisk in the milk.  Then whisk in the Parmesan until melted and add the pepper.  This will thicken as it stands.  (That's almost an understatement, lol- this gets very thick sitting on the table!  Add milk to thin, if desired, on the stove.)

Note:  You can prepare this on the stove and then stick it in the crock-pot on Low for an hour or two. 

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Anonymous said...

Do you think I could pour this alfredo sauce over shells and bake it in the oven?

What a Dish! said...

It's worth a try! It is quite a sturdy sauce; it holds up great and warms up (as leftovers) very well, so I think it might work. Just don't bake too long.