Alfredo Sauce

My cooking has changed a bit now that it is just me and the kids, especially my dinner menus. We eat a lot less meat and the kids don’t seem to notice. I discovered this recipe over the summer and we like it because it is incredibly thick.  And, thanks to this recipe, my kids have learned how to “twirl” their pasta onto their forks to eat it. We always giggle a lot about it and they certainly make a mess with it, but it makes dinner so much more fun!

This recipe makes enough sauce for a full box of pasta. I typically toss angel hair pasta directly in the sauce before serving. It would also be perfect on grilled meats, in lasagna, or with steamed veggies. It reheats nicely too, so don’t be afraid of leftovers.

Alfredo Sauce

½ cup butter
2 cloves minced garlic
8oz. cream cheese
2 cups milk
6oz. freshly grated Parmesan cheese
2 tsp. Italian Seasoning
Salt and Pepper to taste

Melt butter in a sauce pan along with the garlic. Cut in cream cheese and whisk until melted. Whisk in milk a little at a time until smooth. Add cheese, Italian seasoning, salt, and pepper. Whisk until cheese is completely melted. Serve over pasta, meat, and/or veggies.

This sauce thickens as it cools, but you can thin it with additional milk if need.

This recipe has been adapted from the one found here.