This recipe came about when I was trying to decide what to make for dinner...hubby is back home from a family visit and I asked him what he wanted for din-din. He thought Alfredo sounded yummy. I told him I'd have to buy the sauce and he said, "Can you just make it with stuff we already have?" "Well,yeah, guess so," I responded. Onto the web I went. Found this and only tweaked just a tiny bit, I swear!
One bite of this and the hubby stated this was the best alfredo sauce I had ever made. Then, later preceded to make comments such as, "We can't waste this sauce," "I love it," and "Yes, I WILL eat the leftovers tomorrow". Glad he liked it so much!
This recipe re-enforces my belief that everything is better with either cream cheese or sour cream!
1 (8 oz) pkg Cream cheese (lowfat)
1 stick of Light butter
1 cup Milk
3/4 Parmesan cheese
2 tsp Garlic powder
1/2 tsp B€asil, dried
Pinch of nutmeg
Pepper, to taste
Juice from one lemon wedge (okay, that was the part I added)
In a saucepan on low, combine all of the ingredients (except lemon juice). Stir until melted and combined. Simmer on low until ready to serve.
***Helpful Hint: If sauce gets too thick, simply add water to loosen (I used my pasta water).