Sandra The buttery flavor of the garlic contrasts beautifully with the sharp parmesan cheese. Using cream cheese keeps the sauce thick and velvety, and finishing it with a pinch of black pepper gives it a lovely, savory finish. Hot fettuccine makes a simple, classic accompaniment.
Joanna Gaines Alfredo Sauce Recipe Ingredients
- ½ cup butter
- 1 (8 ounce) package cream cheese
- 2 teaspoons garlic powder
- 2 cups milk
- 6 ounces grated Parmesan cheese
- ⅛ teaspoon ground black pepper
How To Make Joanna Gaines Alfredo Sauce Recipe
- Melt the butter: Melt butter in a medium, nonstick saucepan over medium heat.
- Incorporate cheese and garlic: Add the cream cheese and garlic powder, stirring constantly with a wire whisk until the mixture is completely smooth.
- Whisk in milk: Add the milk a little at a time, whisking vigorously after each addition to smooth out any lumps.
- Finish the sauce: Stir in the grated Parmesan cheese and the ground black pepper.
- Thicken to taste: Remove the pan from the heat once the sauce reaches your desired consistency.
- Serve immediately: Toss the warm sauce with hot pasta and serve right away.
Recipe Tips
- How to get a perfectly smooth sauce: Add the milk very slowly and whisk continuously to ensure the cream cheese emulsifies into a velvety base without lumps.
- Best way to prevent graininess: Use freshly grated Parmesan cheese rather than the canned variety; fresh cheese melts much more smoothly into the hot liquid.
- How to thin the sauce: If the alfredo sauce thickens too rapidly, simply whisk in an extra splash of warm milk until you reach your preferred consistency.
- How to fix a broken sauce: If the butter begins to separate, remove from heat and whisk in a tablespoon of hot pasta water to help bind the fats back together.
What To Serve With Joanna Gaines Alfredo Sauce Recipe?
This Joanna Gaines Alfredo Sauce Recipe is a rich, velvety sauce that needs a fresh finish! A side of Garlic Breadsticks is the classic choice for soaking up the extra cheese. For a lighter touch, a serving of Roasted Broccoli or Steamed Asparagus adds a lovely crunch that balances the decadent cream! Grilled Chicken Breast or a Crisp Caesar Salad pairs wonderfully with the savory, garlic-infused flavors.
How To Store Joanna Gaines Alfredo Sauce Recipe
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm the sauce slowly on the stove over low heat, adding a splash of milk to restore its creamy texture as it heats up.
Joanna Gaines Alfredo Sauce Recipe Nutrition Facts
- Calories: 648 kcal
- Total Fat: 57g
- Saturated Fat: 36g
- Cholesterol: 165mg
- Sodium: 890mg
- Total Carbohydrates: 10g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can sauté 2-3 cloves of minced garlic in the butter before adding the cream cheese for a more pungent, fresh garlic flavor.
The combination of cream cheese and Parmesan creates a very stable emulsion that sets quickly as it cools. Always have your pasta ready so you can toss it in while the sauce is at its peak silkiness.
You can use low-fat cream cheese or 2% milk, but the sauce will not be as thick or rich. You may need to simmer it slightly longer to achieve the right body.
Try More Recipes:
- Joanna Gaines Fettuccine Alfredo Recipe
- Joanna Gaines Chicken Alfredo Recipe
- Joanna Gaines White Chicken Alfredo Lasagna Recipe
Joanna Gaines Alfredo Sauce Recipe
Description
Thick and velvety cheese sauce made with butter, cream cheese, and Parmesan, seasoned with garlic and whisked until perfectly smooth.
Ingredients
Instructions
- Melt butter in a medium saucepan over medium heat.
- Whisk in cream cheese and garlic powder until smooth.
- Gradually add milk while whisking to remove lumps.
- Stir in Parmesan and pepper until fully incorporated.
- Remove from heat once thickened to your liking.
- Toss with hot pasta and serve.
Notes
- Whisk the milk in slowly to avoid lumps.
- Use freshly grated Parmesan for the best melt.
- Thin with extra milk if the sauce gets too thick.
