Time 20m Yield Makes about 1 cup Number Of Ingredients 5 Steps:
Melt butter in a saucepan over medium heat; bring to a simmer. Add garlic; cook 1 minute. Add cream; return to a simmer and cook, stirring occasionally, until reduced and thickened slightly, 6 to 8 minutes. Remove from heat. Add cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 3 days (if too stiff to spread easily, rewarm slightly before using).
Time 10m Yield 4 Number Of Ingredients 6 Steps:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Time 15m Yield 8 Number Of Ingredients 3 Steps:
In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.
Time 10m Yield 4 Number Of Ingredients 6 Steps:
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. Remove from heat when sauce reaches a creamy and thick consistency, about 5 minutes.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes. Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.
Time 15m Yield 8 Number Of Ingredients 7 Steps:
Melt the butter in a saucepan over medium heat. Whisk the flour and garlic salt into the melted butter until the mixture is smooth. Slowly beat the half and half into the sauce until completely incorporated. Stir the garlic, parsley, and Parmesan cheese into the sauce, whisking continually. Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.
Time 15m Yield 4-5 serving(s) Number Of Ingredients 7 Steps:
Melt butter in non-stick pan over medium heat. If using onions, add to butter and cook until translucent. Add cream cheese and garlic powder, and whisk until very smooth and the clumps are out. Add cream or half and half a little at a time, continuing to whisk until smooth. This will take a few minutes, but it will turn out to be very smooth. Add Parmesan cheese and pepper, and cook until desired consistency. It can thicken quickly, and add more cream or half and half to thin. Toss with pasta and enjoy!
Time 10m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Time 25m Yield 5 cups sauce, 5 serving(s) Number Of Ingredients 6 Steps:
If you choose to add meat or vegetables to your sauce, cook them first in a skillet and season to taste. Add all ingredients to the same skillet and heat until combined, stirring frequently. Serve over your choice of pasta and enjoy!
Time 10m Yield 2-3 serving(s) Number Of Ingredients 5 Steps:
Put small saucepan on medium heat,add butter,then garlic until it is light light brown,keep stirring so it doesn’t burn,add chicken stock powder and stir then slowly add the milk try adding half the can first,stir well,when it starts to lightly boil decrease the heat to low,add shredded cheese a little at a time,stir,once all cheese is added,taste to see if it needs more milk,if you feel it does,add the rest of the can,stirring frequently,don’t let it burn, as soon as it reaches desired consistancy of a sauce, remove from heat,if it is beginning to curdle stir and take sauce off of the burner. Enjoy! :).
More about “quick and easy alfredo sauce recipes”
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). , Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.
