Mona’s Family Favorites: My family LOVES Alfredo sauce, but then again, who doesn’t? To lighten up the traditional combination of heavy cream and Parmesan cheese, I’ve made a simple swap from heavy cream to thickened milk to significantly lower the calories without sacrificing any of the rich, nutty Parmesan. This luscious Alfredo is absolutely off the charts!
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon minced garlic
- 1 ¾ cups 2% milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground nutmeg
- ⅔ cup grated Parmesan cheese
- Heat the butter in a sauce pot over medium-high heat, until it has melted.
- Whisk the flour and garlic into the butter in the pot, and cook until golden brown, about 2 minutes. Reduce heat to medium.
- Add the milk, salt, pepper, and nutmeg to the pot, and whisk constantly, until the flour and butter mixture has dissolved and the sauce has slightly thickened, about 5 minutes.
- Remove from heat, and stir in Parmesan cheese before serving.
HELPFUL TIP: You want to bring the milk up to a very low simmer without burning or bubbling over, so whisking constantly is extremely important. If the milk begins to bubble up too quickly, temporarily remove the pot from the heat.