Hello, Steemians!

Last night, I was reallllyyy craving some alfredo, but I didn't have any. There was only a jar of tomato sauce, which I like, but I didn't feel like tomato sauce. And there was a bag of uncooked tortellini.

I didn't even have any Italian cheeses to make an alfredo sauce with!

So I decided on making a butter garlic sauce to compromise. But as I was making the butter garlic sauce, it turned into an alfredo! I totally winged this, I didn't use a recipe except to see how much butter to use.

I had no idea how this would turn out, and I'll tell you why: I totally used the wrong cheeses to do this! Classic alfredo sauces (as found here and here) are traditionally made with parmesan cheese and heavy cream, sometimes with mozzarella cheese too.

Don't get me wrong, I love classic alfredo sauces, but I just didn't happen to have the right items in the fridge, and was too hungry to go to the store.

I used cream cheese, cheddar cheese, and milk! And it worked! (I know, you probably think I'm crazy)... with some Italian herbs and a lot of garlic, you couldn't even tell the difference!

Topped with some fresh cherry tomatoes and rosemary, and voila!

Also, I'd like to apologize in advance because I realize I'm sort of terrible at measuring recipes as I make them. I'm more of a taste it 'till it tastes good kind of person. So... yeah.... none of these measurements are exact. I'm sure you can adjust them to your liking! 😉

Ingredients

• Some kind of pasta (quinoa would probably even be good)

• 1/3 Cup Butter

• About 3-4 oz Cream Cheese

• Probably about a Cup Cheddar Cheese?

• A lot of oregano-- approx. 3 TBSP

• A LOT of garlic-- probably about 3 1/2 TBSP Minced Garlic OR 2 Cloves Fresh Garlic (adjust this to your taste)

• Italian Spices to Taste (either the mix, or thyme, oregano, rosemary, parsley, etc.)

• Salt & Pepper To Taste

• Milk- to desired thickness

• Oh, And a LOT of Fresh Rosemary

Directions

Melt butter in small saucepan. Once butter is melted, add cream cheese and stir until the cream cheese is melted. Add cheddar cheese, and stir until melted. Add milk and stir until the sauce is to the desired thickness. Just think of it as a cream sauce- it should be pretty thick. If you add too much milk, don't freak out, just add more cheddar cheese and it will thicken back up.

Add spices, and stir.

In the saucepan, it should look about like this:

And, now your sauce is done!

You can do whatever you want with the sauce, really. I'm sure it would be good on lots of different things. As you can see above, I put it on my tortellini, which was AMAZING! Probably pretty healthy too! Definitely healthier than a jar of alfredo!

Well, let me know what you think in the comments if you try this! Or, resteem it to save it for later! :)

Until next time,

~Zoey