Yes, you can make Alfredo sauce at home yourself. And it is ah-maz-ing! I actually love this more than pre-made Alfredo sauce and the Alfredo sauce on pasta in most restaurants.
I Learned Not To Burn Water!
While I took a couple of years to work at home making jewelry, painting and taking care of myself, I started making all different kinds of food from scratch. Yes, folks, I LEARNED TO COOK! I stopped burning water!
Everyone who knows me understands what I’m talking about. I have a tendency to get distracted and forget whatever I have cooking, especially if it’s on the top of the stove. Baked goods have always stood a better chance, but not always.
I’m not able to eat tomato-based sauces anymore because of reactions to tomatoes. I also can’t have onions. So finding pasta sauces that I can eat is rather difficult. Once I discovered how easy it is to make homemade alfredo sauce, I was hooked.
No pre-grated cheese!
You’ll want to get Parmesan cheese that hasn’t been grated yet. Something like this. You can find ungrated Parmesan at your local grocery store too! The pre-grated cheeses have anti-caking agents added to them that affect how the sauce sets up.
Don’t forget the nutmeg!
It may seem out of place, but yes it is essential.
I bet this would taste great with my Brussels sprouts recipe.
Ah-ma-zing Homemade Alfredo Sauce
- 1/2 cup butter
- 8 oz cream cheese cut into at least 8 pieces
- 1 cup half and half
- 1/3 cup Parmesan cheese grated yourself
- 1/2 tablespoon garlic powder or to taste
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon black pepper or to taste
Melt butter in a medium saucepan over medium heat.
Once butter is nearly melted, add cream cheese.
When butter and cream cheese are blended well together, add the half and half, Parmesan cheese, garlic powder, nutmeg, and pepper. Stir until well mixed. Don't rush the mix and scald the dairy products.
Once it's well blended and saucy, remove from heat and set aside to thicken. Stir every few minutes.
Once thickened to your liking, enjoy over your favorite pasta.
- The nutmeg is important, it really brings out a nuance of flavor you wouldn't expect.
- Use block Parmesan cheese. Pre-grated has anti-caking agents which affect the outcome of the sauce.