Ingredients
3 tablespoons butter
1 clove garlic, finely minced
4 ounces cream cheese, cut into 1-inch cubes
1 cup milk (preferably whole milk)
1 1/2 cups freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
- Melt Butter & Cook Garlic:
In a medium pot or skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, stirring constantly so the garlic doesn’t burn. - Add Cream Cheese:
Add the cream cheese to the pan and let it soften for a few minutes. Whisk together with the butter until smooth and creamy. - Incorporate Milk:
Gradually whisk in the milk, a little at a time, until fully combined and smooth. - Add Parmesan & Seasoning:
Stir in the freshly grated Parmesan, salt, and pepper. Keep whisking until the cheese is melted and the sauce is smooth. - Adjust Thickness:
- For a thinner sauce: remove from heat immediately.
- For a thicker sauce: simmer 2-3 more minutes. Taste and adjust salt and pepper if needed.
- Serve:
Pour over gluten-free pasta, zucchini noodles, roasted vegetables, or use as a dip. Enjoy immediately!
Notes
- Make-Ahead: Best served fresh due to high dairy content.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove, whisking until smooth. Avoid microwaving to prevent separation.
- Freezing: Can be frozen up to 1 month. Thaw overnight in the fridge and reheat gently, whisking to reincorporate.
- Cheese Tip: Always use freshly grated Parmesan for a smooth sauce. Pre-grated cheese can make the sauce grainy.
- Milk: Whole milk is preferred for creaminess; any cow’s milk works. Not suitable for dairy-free substitutions.
- Prep Time: 5 min
- Cook Time: 15 min