I was looking for some Alfredo sauce that I could make because the store-bought stuff has garlic, and Kate doesn't do so well with it. I found this recipe that I kind of adapted a little. We had it for dinner last night with some fettuccine and parsley, and it was so good! Ashley absolutely loved it...of course, she's my pasta lovin' child, so that isn't too surprising. And, because it uses evaporated milk rather than heavy whipping cream, it is better for you than the average Alfredo Sauce.
1 stick butter
1 cup evaporated milk
1 cup Parmesan cheese
1/2 tsp salt
dash of pepper
Heat butter and evaporated milk in a skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper.
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