Quick Alfredo Sauce Recipe

Quick Alfredo Sauce Recipe
Staff Writer
Best Casserole Book

Suzie Cushner

Best Casserole Book

Alfredo sauce is credited to Chef Alfredo di Lello, who combined it with cooked fettuccine in the early 1900s. Since then, we’ve found many ways to use this sauce and even make changes in its preparation. In this simple-to-make version, cream cheese replaces the cream in the original sauce.

Click here to see the Pasta and Chicken Alfredo recipe. 

Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.

Ingredients

  • 1 package (8 ounces) cream cheese
  • 1 cup milk
  • 4 tablespoons butter
  • 1 cup grated Parmesan cheese

Directions

Combine all of the ingredients in a medium saucepan and place over low heat.

Heat until the ingredients are melted and well combined, stirring frequently, approximately 15 minutes. Use in a casserole or simply pour over the pasta of your choice. Use the sauce hot, or cover and refrigerate until ready to use.

Quick Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Quick Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.