Pantry Alfredo Sauce
I have been wanting to make Mary Ann’s decadent homemade cheese Alfredo, but I didn’t had the time to make the cheeses before the family revolted in hunger. So I was standing there looking at my pantry and all it’s dried ingredients wondering how I was going to satisfy my Alfredo sauce cravings when I pulled together this:
Pantry Alfredo Sauce
1/4c butter
1/4c flour
2c water
1/2c milk powder (instant or non instant)
1/4c cream powder
1/2t granulated garlic
1t granulated onion
4t Parmesan powder
Optional: chopped broccoli, bacon, green onions, etc.
We start making a roux like in the white sauce blog. I used my whole wheat flour so the sauce has some wheat germ flakes, this won’t really effect the flavor or the consistency, but it adds nutrients and fiber.
While that is bubbling away on low heat get out the blender or a trusty wire whisk and mix the water, milk and cream powders, onion, garlic, and the Parmesan cheese powder (I LOVE the cheese powders we have).
Once mixed turn the heat on your pot up to med high and add the liquid, whisk together and keep whisking lightly to keep it from scotching on the bottom. It will thicken rather quickly.
Now serve immediately or if you want add the optional ingredients. A good cup of grated Parmesan or mozzarella cheese would just make the sauce perfect. Here I added frozen chopped broccoli.
Tags: recipes pantry cooking from the pantry alfredo sauce pasta
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