I tried it and I LOVE IT! Thanks!! It only costs about $2. !Has anyone tried making this recipe with lowfat (Neufchâtel) or nonfat cream cheese?Yes, I only use low-fat or Neufchael, but I avoid fat free.Can I use cornstarch to make this gluten free in place of flour?I have a lot of people as that. I have been looking for a good alfredo recipe for a long time.
Love it on all kinds of pasta and as a dip for pizza rolls, too.The sauce looks so creamy! I’ve been assigned to bring Alfredo sauce for my nieces baptism tomorrow but I don’t really want to get up at 6 AM to make the Alfredo sauce the day of ?Ha, yes- it should work! According to the WW recipe builder (5 servings) 1/2 cup is 5 points plus while (10 servings) 1/4 cup is 2 points plus.I have to try this recipe this weekend! Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. )Also, I should note, that when I make pizzas, I make a half-batch which covers 2 medium pizzas just perfect.I just made it, and it was good! !Katie- ya I'd probably triple it just to make sure you have enough!I am making this for dinner tonight & am so excited because every recipe I get on your site is phenomenal! thanks!I’ve made this recipe many times (including last night), and I just love it!! But in many cases you can find it in the regular cheese section and it's pretty inexpensive. He loved it, and he's not even the alfredo-lover of the family!I tweaked it a little–used seasoned salt instead of regular, added freshly ground black pepper, and tossed in a little of Tastefully Simple's Dried Tomato Pesto mix, just because I love the flavor it adds.Also sauteed some mushrooms and red peppers while the sauce was simmering, and served it all over linguine, with sliced left-over grilled chicken. Once it was all ready, I put the chicken and mushrooms in a glass 9×13, poured the sauce over, and then put a layer of refrigerator crescent rolls over the top. !I am extremely picky and for a lite recipe this really, really good! This was easy to make and OH SO GOOD!Thank you for alfredo sauce. Take a look at a book titled: The China Study. The jar alfredo sauce is craptastic and sodium packed (low-sodium dieter here!). It will continue to thicken upon standing. Soooo good! The best part is, they didn't even notice anything was missing!Will definately try this one. https://damndelicious.net/2014/01/24/skinny-fettuccine-alfredo How awesome is that. I just can’t tell you how much I love everything on here! What should I do! I love garlic!My family all enjoyed this recipe! Let the garlic saute for about 30 seconds, you don’t want to burn it.I love alfredo/garlic anything so I can’t wait to try this. WOW.
Thank you!This was amazing!
My guess as to what went wrong was correct, which was that she used pre-grated cheese. I was wondering if you (or anyone?) And I loved serving them a healthy alternative. I thought it tasted delicious and it got rave reviews from my son and husband.I have a question… Would marscapone cheese work in lieu of cream cheese?I'm probably one of about 4 people on the planet who LOATHES cream cheese. One of the best dinners I've ever made. Whoops! You just don't want any big chunks of cream cheese in there, so blend thoroughly and you'll be fine!Question…I've never bought anything other than the canned parmesan cheese and the pre-shredded in a bag. 1 Tbsp. There were no leftovers. SO good! It turned out perfect! The taste was phenomenal over whole wheat penne and broccoli!I’ve read through the comments and don’t find anybody questioning the salt. The velvety sauce only uses a small amount of butter and milk instead of heavy cream, but it’s still wonderfully rich and creamy. Did I do something wrong? I once used some cream cheese that was in the fridge (for a dip) in a white sauce and it was all I could smell and taste. I added 2 chopped zucchinis and a cup of cooked chicken to the garlic and sauteed it all together before the milk.
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