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.
Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.
- 1 package (8 ounces) cream cheese
- 1 cup milk
- 4 tablespoons butter
- 1 cup grated Parmesan cheese
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.