Ingredients for No Cream Alfredo Sauce
- 1 (12-ounce) can evaporated milk
- 2 tablespoons powdered milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic salt
- Up to 1/2 cup milk (for thinning)
- Mushroom
- Chicken Piece
- Pasta
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How to Make No Cream Alfredo Sauce
- In a small bowl, whisk together the powdered milk and 2 tablespoons of the evaporated milk until smooth.
- Set aside.
- Melt butter in a medium saucepan over medium heat.
- Whisk in the flour and cook, stirring constantly, for 1-2 minutes, or until a smooth roux forms.
- Gradually whisk in the remaining evaporated milk (11.75 ounces), stirring constantly to prevent lumps.
- Bring the sauce to a simmer, stirring frequently, until it thickens slightly (about 2-3 minutes).
- Reduce heat to low.
- Stir in the Parmesan cheese and garlic salt until melted and smooth.
- If needed, thin the sauce to your desired consistency by gradually whisking in up to 1/2 cup of milk.
- Stir in the optional mushrooms and/or chicken.
- Heat through for 1-2 minutes.
- Serve immediately over your favorite hot pasta.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
5g
Fat
63g
Carbs
4g
