Simple Alfredo Sauce

One thing that I am constantly learning is the big difference between jared sauces and homemade sauces. One of the biggest misconceptions I have had is that all homemade sauces take longer to make/cook than using a pre-jared sauce. That is not true.

Don't get me wrong there are some sauces that do take a lot longer than a jared sauce. But there are plenty of delicious sauces that will take the same cooking time.

Take for instance the Alfredo Sauce I have listed below. It would take the same time to make a jared one. The only thing that may take 2 minutes more is actually getting out the extra ingredients and putting them in the pan. Those couple extra minutes are completely worth the homemade taste when your done. Not to mention all the extra crap you are not eating from a jared sauce. Making things from scratch will also highly reduce the added intake of all the funky stuff that are put in canned & jared foods. So in the end it is a win-win.

This sauce below was a perfect 'I dont feel like cooking but want something quick comfort food' dish. It is also fairly cheap and easy to make.

I did double the original recipe that I was working off of when I made it. Maybe we are sauce hogs, but the recipe I was using would have only worked for maybe 2 people in our house. Doubling it made it work for 4 people. We ate it with the most amazing homemade sourdough bread from La Galette Berrichone (again).

Homemade Alfredo Sauce
Serves 4

Ingredients
8oz. of cream cheese
1 stick of butter (we use no salt REAL butter)
4 table spoons of garlic powder (next time I will mince my own fresh garlic and add to it)
1.5 cups milk (I used 2%)
1 1/3 cup of Parmesan cheese
Dash of salt
Dash of fresh pepper

Directions
- In this order add your ingredients to a medium sauce pan - cream cheese, butter, garlic, milk, parmesan, salt and pepper
- Turn the stove onto medium heat
- Stir with a whisk as the cream cheese and butter are melting.
- When sauce starts to boil whisk constantly for about 2-3 minutes on medium/low heat
- Let cook for about 5 to 7 more minutes, continue to whisk so sauce does not burn
- When sauce is no longer runny but just under the thickness you would like - turn the heat off, cover and let sit for a few minutes. It will continue to thicken as it sits.
- Add to your favorite pasta (we used fettuccine) and enjoy!

Thank you to Crazy Blessed Life for the original recipe.