Wednesday, March 9, 2011

Alfredo Sauce

Another winner from Our Best Bites.  The original recipe calls for "light" everything, but I used full fat.  It was so delicious, but doesn't make a ton.  I would at least double it every time I make from now on.  Serves great with cheese ravioli, or any pasta of your choice.  It looks like a lot of steps to put it together, but don't be intimidated.  It's actually super easy.

{What you need}
2 cups milk
1/2 cup (3 oz) cream cheese
2 T flour
1 t kosher salt
1 T butter
3 garlic cloves, minced
1 cup freshly grated Parmesan cheese

In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.  In a large, nonstick saucepan, melt butter on medium-high heat and add garlic.  Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.  Add the milk mixture to the pan.  Stir constantly for 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.  Once the sauce has started to thicken, remove from heat.  Whisk the cheese into the sauce and immediately cover the pan.  Allow the sauce to stand for at least 10 minutes before using.  It will continue to thicken upon standing.  Serve immediately.

Refrigerate leftovers for up to 5 days.  The sauce will become very thick once refrigerated.  To use it, reheat the sauce and add a little milk until the desired consistency is reached.

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