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Easy Alfredo Sauce
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- #2385
Love a good Alfredo sauce but don't love all the calories? This recipe offers both regular and lower fat alternatives for a delicious sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
11 reviews
2 comments
ingredients
1/2 cup salted butter, softened
8 ounces cream cheese, at room temperature (low fat: use low fat cream cheese or Neufchatel)
2 tablespoons flour (low fat: double the flour)
2 cups whole milk or half-and-half (low fat: use 1% or skim)
1/2 cup grated Parmesan cheese
salt and pepper, to taste
directions
Combine the butter and cream cheese in a bowl and beat with an electric mixer until well combined. Transfer to a saucepan. Place the pan over low heat and melt the mixture, stirring frequently.
When the cream cheese is melted, slowly stir in the flour and milk and mix until blended. Heat, stirring constantly, until the sauce is smooth.
Add the Parmesan, salt, and pepper. Remove the pan from the heat and let stand for a few minutes or until the cheese has melted. Stir then serve over your favorite pasta or use in another recipe.
For the lower fat version, use the alternate ingredients listed. The sauce will be thinner at first but will thicken as it stands.
nutrition data
536 calories, 50 grams fat, 11 grams carbohydrates, 13 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 3, 2013
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.
September 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!
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.
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...
June 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.
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: Margerine = Margarine Nefuchatel = Neuchâtel Wisk = Whisk
February 11, 2007
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!!
September 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.
August 10, 2006
I tried it with garlic salt,just a little,and 3/4 cup parmesan and it was very good.
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!
March 20, 2006
this recipe is great. add some steamed broccoli with mushrooms and red peppers sauted with white wine-fabulous!!
February 19, 2006
This recipe was wonderful. My only addition would be to use garlic salt instead of regular salt to give it a little more Italian flavor. This recipe even tasted good cold. A definite keeper.
May 22, 2005
This recipe was truly easy and tasty! The only reason I didn't give it a "5" is that I felt it needed a little more parmesan.