Homemade Alfredo Sauce is so much tastier and so much less expensive than sauce from a jar. It is easy to make and can be made in the time that it takes to cook the pasta. My husband and kids do not like parmesan cheese, so when I make Alfredo Sauce I only use mozzarella cheese, but I have included measurements if you want to use parmesan cheese. When I was making the sauce this evening my daughter came and smelled it and said, “oh good, you aren’t using any stinky cheeses”. Everyone in my family loves garlic though, so I use a lot! You may want to start with a teaspoon and add a little at a time until it reaches your idea of garlicky perfection.
I buy my cheese in large blocks, grate it, and freeze it in 2 cup portions. This decreases the cost, plus it saves time when I go to cook.
- 1 lb. pasta
- 2 cups raw carrots, sliced
- 2 cups raw broccoli florets
- ¼ cup butter
- 2 tablespoons cornstarch (or 4 T. flour)
- 1 cup milk
- 1 cup vegetable broth
- 2 cups Mozzarella cheese (or 1½ cups mozzarella and ½ cup parmesan)
- 2 teaspoons garlic powder
- 2 tablespoons fresh parsley ( or 1 tablespoon dried)
- dash of pepper
- Bring a large pot of water to boil. Add pasta and carrots. Cook for 10 minutes or until pasta is al dente.
- Pour off water.
- Add broccoli and enough Alfredo Sauce to coat the pasta and vegetables and cook over a low heat until the broccoli is just heated.
- Melt butter in a medium sauce pot. Once the butter is melted add cornstarch. Stir until smooth.
- Cook over a medium-high flame until the mixture is smooth and bubbly, stirring constantly.
- Add milk slowly, stirring until well blended. Add broth, cheese, garlic powder, parsley and pepper.
- Stir over a medium flame, until cheese is melted and the sauce is smooth.
- Spoon desired amount of sauce over pasta with vegetables.
We like to use the leftover Alfredo Sauce to make Chicken Alfredo Pizza with Broccoli. How do you use up leftover Alfredo Sauce?