My husband and I love Alfredo sauce, but it can be a bit more pricey than we prefer. Making it calls for things like heavy cream and fresh Parmesan, which we never buy. And I just can't get myself to buy jars of pre-made pasta sauce when I know I can make it at home.
We've made do by making a mock Alfredo sauce, by adding Parmesan and garlic powder to a basic white sauce. But this always had a slightly gritty/chalky feel to it. Today I altered our mock Alfredo recipe by substituting corn starch for the flour in the white sauce, and that made it super creamy. I also used fresh garlic instead of powdered (we have a super cheap source of fresh garlic), which gave it a wonderful flavor. I'm thrilled with how it turned out, and this is how we'll be making it from now on.
Creamy Mock Alfredo Sauce
2 tbsp. butter or margarine
2 cloves fresh garlic, minced (or you can use 1-2 tsp. bottled minced garlic)
1 tbsp. corn starch
1 1/2 cups milk
1/2 cup Parmesan (the cheap powdery stuff, of course)
Salt and pepper to taste
Melt butter in saucepan over medium heat. Add garlic and saute for a couple minutes. In a separate container, combine corn starch and milk and mix thoroughly - I used a container with a tight-fitting lid and just shook it up real good. Pour into the saucepan. Stir over medium heat until the sauce thickens. Add Parmesan, salt, and pepper. Heat through and serve with pasta.
We stirred in some small shell pasta (shells are so fun!) and topped with additional Parmesan. Yum!