Lebanese bread that is customary. Fresh za’atar, which is akin to oregano and is crisp, flaky, and reminiscent of cracker bread. If using oregano instead of za’atar, use less. To brown the tops, place under the broiler.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Gather all ingredients.
- Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with a wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper.
- Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long.
- Toss with hot pasta to serve.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 648 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 36 g |
| Sodium | 1030 mg |
| Sugars | 7 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
Super fast and simple! If you’re expecting a more complex taste of an Alfredo sauce from a fine Italian restaurant, find another recipe. This was just what I needed: a quick alternative to sauce from a jar. Served over spinach & cheese tortellini. 🙂
This was VERY easy to make, but it wasn’t a huge hit in my house. It was pretty good, but not something we will make again. I followed the recipe exactly as written, but the sauce never thickened. It was more like soup. I’m not sure what went wrong for me.
I made it and love it. I used 3 oz mozzarella and three oz shredded Parmesan. Will definitely make again.
Mine didn’t smooth out until I added the milk. I added scallops and shrimp.
It taste like cream cheese not Alfredo. I even used 5 cloves of garlic but it still tasted like cream cheese. Will never make again
Love the flavor and the ease…but, though, recipe says it will thicken, mine does not. I even added more cheese the 2nd time. More like a soup than a sauce. Idk what I’m doing wrong or how to fix. Less milk next time?
Super easy and so yummy!!
This sauce is so easy! There are so many good things you can add, try baby Portobellos and chicken, spice the chicken with Greek seasoning lightly before mixing into sauce, enjoy.
SO EASY and delicious! I’ll make this again for sure!
This has become one of our family staples! Add chicken, shrimp, or any protein of your choice and it is a great dinner. It goes well over anything – pasta, broccoli, heck even serves as a great pizza sauce for white pizza. Enjoy
Really easy and delicious! I made it exactly the way it was written, except I added a pinch of nutmeg when I added the garlic. Served over spaghetti and broccoli, and grilled chicken breast for on top. We thought it needed a little salt, but it was delicious
Simple but delicious recipe.
Love love love this, add a little more parm and serve over rice cause my son’s gluten sensitivity but now my goto recipe and a family favorite well never buy Alfredo sauce in a jar again .
Family favorite. We add cooked chicken. My sons have even called from college for recipe so they could cook it for their friends.
So easy sooo much fun?!!
This taste just like any “fancy” alfredo but is extremely simple to make. I used plain almond milk, but reduced to 1 1/2 cups and just 1 tub (5 ounces) of parm. This worked out perfectly.
Quick and delicious;
super easy and very tasty. super quick too.
This is the best Alfredo sauce, I have not found 1 person who dislikes it. I make extra so I can freeze it.
Was okay but needs like half the amount of garlic. Way too garlicky for me. My whole kitchen smells like it. Besides that, good recipe. Maybe would be better with fresh garlic instead of powder?
Did not get as thick as I wanted for The Best Baked Alfredo Spaghetti dish I am making, but the taste is wonderful. I didn’t have time to measure precisely, so that might have been the thickness problem. It made about 2 cups of sauce, actually more than I needed. Quick fix when I found I was out of the jarred stuff.