This alfredo is great just a little lighter than before. Not as rich but still so tasty. Great when served with whole wheat noodles.
Ingredients
- 0.25 cups butter
- 1 , 8 ounce
- 2 teaspoons garlic powder
- 2 cups non-fat milk
- 6 ounces grated Parmesan cheese
- 0.13 teaspoons ground black pepper
Instructions
-
1
Melt butter in a non-stick saucepan over medium heat; melt cream cheese and garlic powder in butter, whisking Pour in milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper until smooth.
-
2
Remove from heat when sauce reaches a creamy and thick consistency, about 5 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Opo Squash Wonder Soup
We used to have a cucuzza (opo) squash tree when I was little, and I loved this soup. Yes, even as a little kid, this was good! If you can't find these squash, you can use more common ones like summer or zucchini. Serve immediately over warm cooked white rice.
Easy Puff Pastry Cheese Danish
These easy puff pastry cheese Danish make quick work of fruit Danish-inspired delights! Simply thaw the pastry, cut into serving pieces, then dress with a simple cream cheese mixture. Top with fruit preserves or lemon curd, and add fresh fruit on top. With cherry preserves, use fresh cherry halves as a garnish. For blueberry preserves, use fresh whole blueberries. Garnish lemon curd with thinly sliced lemon. Enjoy as a breakfast treat, or for a mid-morning coffee break.
Salmon Sushi Bake
This salmon sushi bake is a layered casserole with a sushi rice base topped with a creamy salmon and surimi spread, then sprinkled with everything seasoning, avocado, and green onion.