This Alfredo sauce is quick, easy, and very flavorful. Tim doesn’t like it as a stand-alone Alfredo sauce, but he absolutely loves foods that I make using this as the base. Later I will try to get some of those recipes up here.
Time: 20 minutes
Yield: about 2 3/4 cups
- 8 oz cream cheese
- 1 cup milk
- 4 tablespoons butter
- 1 cup Parmesan cheese (I use the fresh grated kind from Aldi, but you could also use the kind that comes in a shaker can)
In a medium saucepan combine all the ingredients. Heat on Low, stirring frequently, for about 15 minutes or until everything is melted and well combined.
Use while hot or cover and refrigerate until ready to use.
This recipe came from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.