(Note from Erin--This is one of the best Alfredo sauces I have ever tasted. Adrianne made it for a church dinner several months ago.)
1/2 c. butter
1 (8oz) pkg. cream cheese
2 tsp. garlic powder
2 c. milk
6 oz. grated Parmesean cheese (you can add more)
1/8 tsp. ground black pepper
Melt butter in a med., non stick saucepan over med. heat. Add cream cheese & garlic powder. Stirring with wire wisk until smooth (will still look bumpy). Add milk, a little at a time, whisking to smooth out any lumps. Stir in parmesean cheese and pepper. Remove from heat when sauce reached desired consistency. Sauce will thicken quickly.
No comments:
Post a Comment