1/2 cup butter 8 ounces cream cheese (room temperature best) 2 tablespoons flour 2 cups whole milk (cream or half and half) 1/2 cup Parmesan cheese salt and pepper, to taste ***Lower Fat recipe*** 1/2 cup butter (margarine just doesn't work good) 8 ounces lowfat cream cheese or Nefuchatel cheese 2 cups (1%) or skim milk 4 tablespoons flour 1/2 Parmesan cheese salt and pepper
Melt butter over a low heat (do not burn of the sauce will be nutty flavor). With a whisk, mix in the cream cheese and whisk until completely combined. (At first it will seem like it won't combine, but keep stirring until you do).
Once you have the butter and cream cheese mixed, pour in the milk (cream or half and half) the flour and continue to whisk.
Once the mixture heats up and the cream cheese mixture and milk have combined into a smooth cream, add salt, pepper and parmesan cheese and stir until combined. Let sit for a few minutes to thicken.
Lower fat recipe: Follow the directions above. This will be a slightly thinner sauce, but will thicken upon standing.
536 calories, 50 grams fat, 11 grams carbohydrates, 13 grams proteinper serving. This recipe is low in carbs.
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I've made this twice now, once the full fat version and once the lower fat version. The full fat alfredo sauce is incredible! But, it is full fat. The lower fat version is quite good (but once yo'uve had the full fat it's hard to go back). I think I'll try again using the lower fat ingredients except using 2% milk instead of the skim to try to give it a bit more flavor. The recipe is so easy to make that I'll definitely keep making it.
Sep 1, 2008
Thank you!!! It was easy and very tasty! I did up the cheese a bit and added some veggies but what a great base to start with!
Feb 7, 2008
kimmiejo Member since: February 7, 2008
My sister in-law made this recipe this past weekend and it was very very good. I loved it and it was a huge success and very easy to make. I can't wait to try it at home.
Sep 27, 2007
Really good and easy, I also added italian 5 cheese blend, and ricotta cheese and i put this on egg noodles and steamed broccoli. My kids who are extremely picky loved it. i will use this recipe forever...
Jun 20, 2007
Thank you for sharing this recipe. I made a half-recipe of a "medium-fat" version based on what was available in my kitchen, i.e. skim milk and regular cream cheese. I was very happy with how it came out. This is definitely a keeper in my book.
May 12, 2007
DosMaridosUK Member since: May 12, 2007
This traditional recipe is as good as the rest, although it is easy to follow if one understands the spelling errors. This may be difficult for new cooks unfamiliar with ingredients and utensils listed, especially if the chef writes a shopping list and searches labels according to the spelling provided. The corrections below should eliminate confusion:
I thought it was GREAT! I used about 5oz cream cheese isnstad of 8 and ussed extra flour. I also used MARGARINE! (it says you shouldn't, but it was still great!!
Sep 8, 2006
I definitely agree with reviews suggesting to add garlic and increase the amount of parmesan cheese. I probably won't make this particular recipe again. The cream cheese taste was too prominent, as well.
Aug 10, 2006
I tried it with garlic salt,just a little,and 3/4 cup parmesan and it was very good.
Jul 26, 2006
blairmisty Member since: July 26, 2006
This is a great recipe. I added a pressed clove of garlic in when I melted my butter. I will make it again!