Quick And Easy Alfredo Sauce With Milk

Sharon Brown

When it comes to Alfredo sauce, the possibilities are endless. You can pair it with fettuccine for a classic dish, or mix it with penne if you're in the mood for something a bit different.

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Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish

Cuisine American

Servings

Calories 631 kcal

Equipment

Medium saucepan

Ingredients

2 cups whole milk
1 tablespoon finely chopped fresh parsley
½ cup unsalted butter
½ teaspoon onion powder
6 ounces freshly grated Parmesan
2 teaspoons garlic granules
⅛ teaspoon freshly ground black pepper
1 8-ounce block of cream cheese, softened

Instructions

In a medium saucepan, melt the butter over medium heat. Stir not to let it brown. Watch out for the sizzle; not too hot!
Lower the heat and pour in the milk. Then, cube the cream cheese and toss it in. Stir continuously until the cream cheese melts and blends seamlessly with the milk.
Once the cream cheese is fully melted, add in the garlic granules and onion powder. Keep stirring. You’re blending flavors!
Now, it's time for the star of the show! Gradually add the grated Parmesan. Keep mixing until it’s all melted and well incorporated.
Add the black pepper and chopped parsley for extra flavor. Stir and taste. Adjust if necessary—more cheese never hurts!
Once everything is well mixed and looking lovely, serve it over your choice of pasta. You can sprinkle extra parsley or cheese on top if you like. Dig in!

Notes

Use Fresh Ingredients: Fresh Parmesan melts better than pre-grated.
Mind the Heat: Don’t let the sauce boil; it can curdle. Medium to low heat works best.
Mix in Some Veggies: Spinach or peas can add color and nutrition easily.
Pasta Preference: Use hot pasta to help the sauce stick.
Make it Lighter: Substitute some of the butter with olive oil for a healthier version.

Nutrition

Calories: 631kcal

Keyword quick and easy alfredo sauce with milk