Are you tired of buying the same jar of Alfredo sauce every week? If you’re an Alfredo sauce lover, then this easy recipe is for you. It can save you money and time if you make it in bulk and freeze it. I freeze leftovers in a quart size freezer bag and reheat using a double boiler system to keep the cheese from sticking.
Here’s the thawed freezer items for this dinner meal:
Frozen Cooked Italian Vegetables (reheats easily in microwave)
Frozen Cooked Thin Spaghetti (reheats easily in microwave with a tablespoon or two of water)
Frozen Alfredo Sauce (reheats using double boiler method on stove), see a tutorial how to freeze liquids here.
Feel free to double this easy recipe adapted from Our Best Bites to have a lot of sauce on hand.
- 2 cup low-fat milk (I use 2%)
- 1/3 cup (3 oz) low-fat cream cheese
- 2 Tablespoon flour (I use white whole wheat flour)
- 1 teaspoon kosher salt
- 1 Tablespoon butter
- 1-2 garlic cloves, optional (I use one for kid’s sake)
- 3/4 to 1 cup grated Parmesan cheese (I use the real stuff, not powder)
- Blend milk, cream cheese, flour, and salt in a blender until smooth.
- In a non-stick sauce pan, melt butter on med-high heat and add garlic.
- Saute’ garlic for about 30 seconds.
- Add milk mixture to the pan.
- Stir constantly for about 3 or 4 minutes or until it just comes to a boil and thickens.
- Remove the pan from the heat.
- Stir cheese in and cover.
- Let stand for at least 10 minutes or longer to thicken.
- Thaw frozen sauce completely and reheat leftovers adding 1 tablespoon milk or water to thin.
How would you serve Alfredo sauce to your family?