Ingredients
- 1 T Butter, salted
- 2 cloves Garlic, minced
- 1 T Flour
- 1 1/3 Whole Milk
- 5 oz Parmesan Cheese, grated
- 2 T Cream Cheese
Instructions
Melt butter in sauce pan over medium heat.
Once melted, add garlic, cook for 1 minute, stirring constantly so the garlic doesn’t burn.
Stir in flour, cook for 1 minute.
Pour milk in gradually, whisking as you pour. Whisk until there are no lumps. Cook until thickened. stirring constantly.
Add parmesan cheese and cream cheese, whisking until melted and fully combined.
The Story
Click to expand…
I found this recipe about 25 years ago. I wanted an alfredo sauce that was lighter than the heave cream and lots of butter versions. This met the assignment! The original had reduced fat milk and cream cheese, but I’ve found that the whole milk and regular cream cheese tastes better and it is still lighter than the heave cream versions. Another sauce that I no longer buy, only whip up in my kitchen. This is super easy and great wherever you use an alfredo sauce.
Whisk & Giggles 
Leave a comment