By: Dawn Robnett, Mesquite Valley Farm
Yield: 2 cups
Total Time: 15 minutes
This homemade Alfredo Sauce has been adapted from a few recipes I’ve come across and tweaked to include Chevre cheese and goat milk. It’s really delicious and simple to make. Of course, you will need fresh homemade Chevre cheese at the ready. I hope you enjoy this as much as we do!
INGREDIENTS
• 2 tablespoons butter
• 3 cloves garlic, finely minced or pressed
• 4 ounces fresh Chevre cheese *see notes
• 1 cup goat’s milk
• 1 ½ cups (6 oz) grated Parmesan cheese
• ½ teaspoon salt, adjust to taste, if needed
• ¼ teaspoon pepper (use white if you want a completely white sauce)
INSTRUCTIONS
1. In a medium-sized pot or skillet, melt the butter over medium heat. Add garlic and cook for a few minutes. Make sure you stir constantly so the garlic does not burn.
2. Add the Chevre cheese and chop and stir until melted into butter and garlic and is smooth.
3. Add the milk gradually, about ¼ cup at a time while constantly stirring until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, salt, and pepper. Stir until the cheese is melted.
4. For a thicker sauce cook for an additional 3-4 minutes or remove right after the cheese has melted for a thinner sauce. Serve immediately over hot, cooked noodles.
NOTES:
• You can substitute Chevre cheese with cream cheese. Cream cheese will need to be softened and cut into smaller pieces to melt more easily.
• Add diced cooked chicken seasoned with Italian seasonings to make this a meal.
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