This Alfredo recipe is divine! Here's the story behind this delicious sauce. When I bought my home years ago my family and friends gave me a housewarming and instead of cards, they gifted me recipes! It was so much fun and I still have all those recipes today! One of the recipes I received that day was for Alfredo Sauce and I've been making it ever since. I'm not kidding when I say this one is delicious! I've made it for Bible studies, birthdays, beach vacations, and everything in between. Students in our youth group requested it for years until they went off to college and if I could've packaged it and shipped it to them I think they would've loved that! The recipe below is how I make it today. It's just a fantastic sauce and topping for your favorite noodle and I think you should give it a try. My favorite way to make this alfredo recipe is with either chicken or shrimp over angel hair pasta.
Scratch Alfredo Sauce
What You'll Need
1/2 cup of butter (I use salted)
1 (8oz) block of cream cheese
1 cup of grated parmesan cheese
1 cup of heavy whipping cream*
1 cup of milk*
1 tsp of garlic powder
*More or less milk and cream as needed. I just "eye" it and add it slowly until I get the desired consistency, not too thick, not too thin. More about that is detailed below.
What To Do
Start by melting the butter in a deep skillet over medium-high heat.
Once the butter is melted, add the cream cheese. It melts faster if it's cubed.
Use a whisk to constantly stir the butter and cream cheese until the cream cheese melts and is (for lack of a better term here...) "clumpy."
When the cream cheese is melted, add the parmesan cheese and stir it around to absorb the butter. Your cheese mixture will be thick at this point.
Then, add in the milk and heavy cream, alternating but beginning with the cream. I use roughly 1 cup of each, but you may need to add more depending on the consistency. Whisk constantly as you pour. The sauce will continue to thicken as it cooks. If you get it too thin, add in a bit more parmesan. If it's too thick, add in a bit more milk.
Let the sauce cook for a few minutes until it's smooth and creamy. You'll want to babysit it here. It tends to bubble and you don't want it to burn on the bottom. Remember, stirring makes it smooth!
Once the sauce is smooth, add in the garlic powder and stir well.
I know my Alfredo is ready when it passes the "spoon test." Take a spoon and dip it into the alfredo. If it stays on the spoon, you're good to go! This will help you determine if your sauce is too thick or too thin.
Serve your scratch alfredo sauce over your favorite noodle (I love angel hair pasta!) and your protein of choice. My personal favorites are shrimp or chicken. I've also served this alfredo sauce over steak and it is 10/10 delicious! Way better than any jar of Alfredo sauce you can buy!
Keep your Alfredo in the fridge and warm it up in a saucepan or the microwave to reheat.
If you make this recipe, leave a comment below and let me know what you think!