Mardi Gras weekend made me procrastinate on a lot of things. Keeping up with posts being one of them. I’ve been cooking a lot still, I just have not put anything online yet. It also didn’t help that I had my first geostatistics test to study for last week. gag.
So last night I decided to try this recipe for creamy garlic alfredo sauce. Samuel and I were just being really lazy, and wanted to watch the movie Drive on netflix. The movie ended up being really good! I mean… it never hurts to have Ryan Gosling in it (am I right?). He is hott stuff (P.S. I love you Sam). Anyways, there’s really nothing like making your own sauce from scratch. It always tastes so much better than buying it from a jar. Also, its nice being able to control the calories that go into your sauce. We use light butter for everything which is half the calories of regular butter, and in this recipe we used 1% milk, and 1/3 less fat cream cheese… and it still tasted awesome. What I loved about this recipe is that it was really (REALLY) easy to whip up… perfect for my lazy ass last night. Pardon my french.
Here are the ingredients…
First thing you need to do is melt some butter over medium heat, and saute the garlic for a couple of minutes.
Then add your cream cheese and melt it down.
Slowly add in your milk, whisking constantly. Stir in Parmesan and add some salt and pepper.
That’s really all there is to it. This would be good with some sauteed mushrooms or chicken.. or shrimp. Combinations are endless. This is definitely a keeper. I got this recipe from the blog Mel’s Kitchen Cafe.
Creamy Garlic Alfredo Sauce
Makes about 2 cups of sauce.
✔ 2 tablespoons butter
✔ 3 cloves garlic, finely minced or pressed through a garlic press
✔ 4 ounces cream cheese, softened and cut into 6 pieces (see note above)
✔ 1 cup milk (see note above)
✔ 3 ounces Parmesan cheese, grated (about 1 cup)
✔ 1/2 teaspoon ground black pepper
✔ 1/2 teaspoon salt, more to taste, if needed
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.