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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Fettuccini Alfredo Sauce Recipe

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This recipe for Fettuccini Alfredo Sauce is from Christ's Church Cook book 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz.) pkg Cream Cheese
1 (8 oz.) pkg (2 c.) Italian Five Cheese Blend*
1 stick Butter
2 ¼ c. Milk **(can use skim milk)
1 pkg. Knorr Alfredo Sauce Mix
16 oz. Fettuccine - cooked and drained


*Can substitute shredded Parmesan and/or Mozzarella cheese

**If sauce is too thick, add additional milk a little at a time.
Directions:
Directions:
In a large saucepan melt cream cheese, shredded cheese, butter and a small amount of milk on low heat. Stir frequently until melted and smooth. In a separate bowl, mix Knorr Alfredo sauce mix and a small amount of milk. Begin by making a thick paste, slowly thin with additional milk so that mixture does not form lumps. Slowly add this mixture to cream cheese mixture in saucepan, stirring constantly. If mixture has lumps, use an immersion blender or a hand mixer on low to completely blend sauce and remove lumps. Add remaining milk. Cook on low until mixture begins to thicken. Serve over hot pasta.

 

 

 

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