I wanted to make an Alfredo sauce, but didn't have heavy cream on hand which I usually use, so came on here and thought perhaps the cream cheese would make a tasty sauce (though perhaps not an authentic Alfredo sauce.) Some negative reviewers say their cream cheese curdled...cream cheese will not actually curdle/go bad, though it might separate and the texture of the sauce might have some lumps...In my sauce I used butter and the cream cheese did separate a bit when initially added but when I added the milk and my freshly-grated Parmesan it all melted smoothly together. One thing is probably key...use freshly grated Parmesan cheese. That junk that is pregrated has ingredients in it to prevent it from clumping together in the package, which also prevents the cheese from melting smoothly in a sauce recipe (same with other pregrated or preshredded cheeses...these are okay as toppings for things like tacos, but terrible for melting/using in sauces). This recipe didn't taste overwhelmingly of cream cheese, imho, as some stated, it wasn't quite "Authentic Alfredo" either, but it was a nice, tasty, creamy, easy sauce with ingredients I almost always have on hand so I will likely make it again.
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I wanted to make an Alfredo sauce, but didn't have heavy cream on hand which I usually use, so...