Description
Enjoy a rich and velvety Alfredo sauce without using any heavy cream. This quick recipe uses a simple roux, whole milk, and a touch of cream cheese to achieve a wonderfully creamy texture. It’s a perfect, comforting sauce that comes together in about 15 minutes, making it ideal for a fast weeknight meal.
Ingredients
- 4 tablespoons salted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 ounces cream cheese, softened and cubed
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 pinch ground nutmeg
Instructions
- Melt the butter in a medium saucepan or skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.
- Whisk in the all-purpose flour to create a paste (a roux). Cook for 1-2 minutes, whisking constantly, to cook out the raw flour taste.
- Gradually pour in the whole milk while whisking continuously to prevent lumps. Continue to cook, whisking frequently, until the sauce begins to simmer and thicken, about 5-7 minutes.
- Reduce the heat to low. Add the softened cream cheese and stir until it has completely melted into the sauce.
- Remove the pan from the heat and stir in the freshly grated Parmesan cheese until the sauce is smooth. The residual heat will melt the cheese perfectly.
- Season the sauce with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning if necessary before serving over your favorite pasta.
Notes
- For the smoothest sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
- Ensure the milk is not cold when adding it to the roux to help prevent lumps. Room temperature is ideal.
- If the sauce becomes too thick, you can whisk in a little more milk or some reserved pasta water until it reaches your desired consistency.
Nutrition
- Array