1/4 cup butter
1 (4 ounce) package cream cheese
1 teaspoons garlic powder
1 cups milk
3 ounces grated Parmesan cheese
dash ground black pepper
dash nutmeg (optional)
3 T chopped fresh parsley (optional)
Directions:
- 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, pepper, and nutmeg.
- Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
- Top with parsley and serve over hot pasta.
Modifications that I made:
- I didn't have parmesan, so I used shredded mozzarella. The flavor was definitely milder, but it was still really good. I also added 1/2 tsp. of salt to pick up the flavor a little bit (which I probably would not do with the parmesan).
- The original recipe serves 8 at LEAST. The amounts above are cutting the recipe in half.
- I used low-fat cream cheese and 1% milk, and it was creamy as EVER. Still probably not healthy, but way better than the original. I bet you could use no-fat cream cheese and skim milk, and still get a super creamy and delicious sauce.
- I threw in some steamed broccoli at the end when I tossed it with the pasta (yum). I bet it would be good with chicken and/or mushrooms, too.
1 comment:
I have a recipe that is similar to this one and I use no fat cream cheese and reduced fat Parmesan cheese and it works great. I have also found that if you just add all the ingredients together and heat them up together you don't have the lump problem.
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