Sunday, June 28, 2009

Nate's Alfredo Sauce

Nate made fettuccine alfredo with broccoli for Sunday dinner tonight. It was delicious! I need to let him cook more often!

1 (8 oz.) pkg. cream cheese, cut in bits
3/4 cup parmesan cheese, grated
1/2 cup butter or margarine
1-2 cups milk

In a large saucepan combine all four ingredients. Stir constantly until smooth. Add more milk if sauce is too thick.

Toss with pasta (and chicken and broccoli, if desired).

4 comments:

  1. How much pasta does it cover? A whole box?

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  2. Oohh...good question. It's about an 8 oz. box, I'd imagine.

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  3. OK my kids love this! I used to make an alfredo sauce with butter and cheese and cream, but it was kind of greasy. This has a much better consistency, and I added and extra cup of milk and there was plenty of sauce for a whole box of pasta. I added a little garlic powder and pepper too- thanks Nate!

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  4. Yeah, my old alfredo sauce recipe also separated in the fridge, so it was useless for leftovers. This stuff refrigerates and freezes well, too.

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