Do I have to use heavy cream?

No, but I would substitute the water for extra of cream then. Your sauce will be a little runnier and won't be as rich in flavor.

Why is my sauce grainy?

The most likely culprit for this is your Parmesan cheese. The first time I made this I used a pre-shredded Parmesan and thought it would be ok because it was still "real" Parmesan but in fact ANY pre-shredded cheese has a coating on it that will make your sauce grainy. Use a block of Parmesan and shred it yourself.

Homemade Alfredo Sauce with Cream Cheese

Description

This Homemade Alfredo Sauce with Cream Cheese is rich, creamy, and full of flavor. It starts with heavy cream, gets extra smooth from cream cheese, and is finished with Parmesan and garlic for a savory, comforting taste.

Ingredients

Scale

4 tablespoons unsalted butter

2 teaspoons minced garlic or 2 cloves garlic

2 cups (475 ml) heavy cream

2/3 cup (140 ml) water

1 teaspoon Italian seasoning

1/2 teaspoon chicken bouillon

2 ounces cream cheese

1 1/2 cups (5.5 ounces) fresh Parmesan cheese*

1/2 teaspoon salt

1/2 teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

1. In a small saucepan or pot, melt the butter over medium-low heat. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.

2. Pour in the heavy cream and water, then add the Italian seasoning and chicken bouillon. Reduce the heat to low and gently warm the mixture to 150-160 degrees Fahrenheit, stirring frequently*—do not let it boil as this can affect the texture.

3. Keeping the mixture at 160 degrees, gradually stir in the cream cheese and Parmesan, mixing continuously until both are fully melted. For thicker sauce, continue to heat the sauce at 160 degrees for an additional 15-20 minutes, stirring often until the sauce becomes thick and creamy.*

4. Remove from heat and serve immediately over your favorite pasta. Enjoy while warm for the best texture and flavor.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

1. Do not use pre-shredded Parmesan cheese as this WILL cause your sauce to be grainy due to the powder put on the cheese to keep it from sticking together. Buy a block and shred it yourself. Leftover cheese can be frozen up to 3 months and thawed for the next use. See "Top Tip" above for more detailed instructions.

2 and 3. It is important that you stir frequently, if not continuously for the best results as this prevents the dairy ingredients from sticking and boiling.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Cooktop
Cuisine: American