home > recipes > meals / dishes > sauces and condiments > sauces > pasta sauce > alfredo

Easy Alfredo Sauce

recipe at a glance
Rating: 5/5 5 stars
11 reviews
2 comments

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 2385
cook method: stovetop
Easy Alfredo Sauce Recipe
photo by: CDKitchen Staff
Click image to view    |    add your own photo

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

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

directions

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.

added by

rec.food.recipes John riley_wright

nutrition

536 calories, 50 grams fat, 11 grams carbohydrates, 13 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like easy alfredo sauce




comments & reviews



number of 5 star votes on this recipe
764%
number of 4 star votes on this recipe
327%
number of 3 star votes on this recipe
19%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe2



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
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!



Registered Member at CDKitchen.com



Member since: February 7, 2008
REVIEW: recipe rating
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.



Guest at CDKitchen.com
Sep 27, 2007

Guest Foodie
COMMENT:
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...



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Registered Member at CDKitchen.com
May 12, 2007

DosMaridosUK
Member since: May 12, 2007
COMMENT:
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



Guest at CDKitchen.com



REVIEW: recipe rating
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!!



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
I tried it with garlic salt,just a little,and 3/4 cup parmesan and it was very good.



Registered Member at CDKitchen.com



Member since: July 26, 2006
REVIEW: recipe rating
This is a great recipe. I added a pressed clove of garlic in when I melted my butter. I will make it again!



Guest at CDKitchen.com



REVIEW: recipe rating
this recipe is great. add some steamed broccoli with mushrooms and red peppers sauted with white wine-fabulous!!



Registered Member at CDKitchen.com



Member since: February 19, 2006
REVIEW: recipe rating
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.