5 Ingredient Alfredo Sauce Recipes

Steps:

• In a medium sized sauce pan sweat the crushed garlic cloves in the butter until light brown and fragrant.
• Add the heavy cream and parsley to the garlic and butter, mix to combine. (It may take some time for the mixture to come together).
• Turn the heat to medium and reduce the cream by 1/3 to 1/2 depending on how thick you like the sauce.
• When the cream has reduced turn the heat down to medium low and add the cheese. Mix to combine, sauce will thicken substansually. (If you heat is too hot the cheese will break and you will have a grainy sauce.).
• Keep over medium low heat for 2-5 minutes until combined, serve over cooked pasta, chicken or use as a dipping sauce for freshly baked french bread.

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! :).

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.