No-Cream Alfredo Sauce

5.0(13)

I make my alfredo sauce with evaporated milk from the pantry instead of fresh cream from the supermarket. My family enjoys this convenient and delicious sauce often. They claim to like it even better than restaurant alfredo sauce! I hope you'll also enjoy it.

by Debs Recipes·published 2005-07-03

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Sauces

Servings

5 serving(s)

Total time

5 min

prep 2 min

Calories / serving

280 kcal

Ingredients (10)

serves

1 (12 ounce) can evaporated milkevaporated-milk
2 tablespoons powdered milkmilk
1/4 cup butterbutter
2 tablespoons flourflour
3/4 cup fresh grated parmesan cheeseparmesan
1/2 teaspoon garlic saltsalt
1/2 cup milkmilk
1 cup mushroom, sliced, cooked in butter, and drained (optional)mushroom
1 cup thinly sliced grilled chicken piece (optional)
hot pasta

Instructions (6 steps)

01Shake together powdered and evaporated milks; set aside.
02Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly.
03Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly.
04Reduce heat; add parmesan cheese and garlic salt; stir until melted.

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Rich recipe — supports nutrition-aware planning.