I was given this recipe awhile ago but quickly forgot measurements and possible ingredients, so now when I make it I'm not sure if it's right but it does turn out great! :) One of the reasons I like to make homemade alfredo sauce is I cannot stand the store bought stuff; waaaaay too garlicky for me! I usually have all ingredients on hand for homemade, and most of them are light or low fat, so this works out perfect for me.
As you can probably tell my measurements are estimates. One time I added too much milk and rather than wait for the sauce to thicken by cooking it down, I added clear-jel to thicken and it was fine, cornstarch mixed with a bit of water would work too. I like to keep the calories down by using the light cheeses and fat free skim milk but if you want to use heavy cream, whole milk, non light cheeses, etc., I say go for it :)
Step 1: Butter & Chicken Stock
Drop about two tablespoons of butter into a pot.
Add about 1/3 cup of chicken stock. I mix up water and chicken base in a measuring cup. Get it hot while stirring with a whisk.
Step 2: Add Milk
Whisk in about 1 1/2 cups of skim milk.
Step 3: Cream Cheese
Add one block, 250 g of cream cheese, I use light. I buy three at a time and keep them frozen, when I need one I nuke it in the microwave for a couple of minutes.
Add to pot, mix with a whisk.
Step 4: Parmesan and Garlic
Add about 1 cup of Parmesan cheese (light if preferred) and minced garlic (or garlic salt, powder, whatever you have on hand) to taste. I don't like heavy garlic so I add about 1/2 a teaspoon.
Cook until mixture is thickened and just before serving add about a teaspoon of parsley if desired.
Last night we had it over tortellini and it was delish!
You can also add cooked chicken chunks, broccoli, etc., and spoon it over pasta, another great dish.