Alfredo Sauce With Cream Cheese
Whisk butter, minced garlic, milk, and cubed cream cheese into a smooth sauce, then stir in fresh parmesan off the burner for a velvety, rich pasta dinner.
Equipment
- Large Skillet
- Whisk
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 8 ounces cream cheese cut into small cubes
- 1 1/2 cups skim milk (skim, 2%, whole, or half & half or heavy cream)
- 1 1/2 cups grated parmesan cheese (good quality)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon grated nutmeg (optional)
Instructions
- Warm a large skillet over medium heat, melt the butter, and add the minced garlic. Stir just until the garlic smells fragrant and softens, keeping it pale rather than browned.
- Add the cubed cream cheese and whisk in the milk gradually as the cheese begins to soften. The mixture may look lumpy and white at first, then becomes smooth and satin-like once all the milk is incorporated.
- Move the skillet off the heat, then whisk in the parmesan, salt, black pepper, and nutmeg if desired. The sauce will thicken quickly as the parmesan melts and should look glossy and cohesive when served immediately.
Notes
Heat management: Move the skillet off the direct heat before adding the parmesan. Residual warmth melts the cheese smoothly without causing the dairy to seize or turn grainy.
Texture tip: Whisk in warm starchy pasta cooking water a little at a time if the sauce becomes overly thick, stopping once it coats noodles evenly.
Reheating: Warm chilled leftovers slowly in a skillet over low heat with a splash of milk or broth, whisking frequently rather than boiling to keep the sauce emulsified.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 147kcalCarbohydrates: 3gProtein: 7gFat: 12gSaturated Fat: 7gCholesterol: 37mgSodium: 289mgPotassium: 75mgFiber: 1gSugar: 2gVitamin A: 385IUCalcium: 145mg
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