Egg Noodle AlfredoSubmitted by: CRIS76
IntroductionI'm not 100% on the serving size for this one but I know it tastes great. I guest-i-mate that I get about 8 servings per bag of noodles. I'm not 100% on the serving size for this one but I know it tastes great. I guest-i-mate that I get about 8 servings per bag of noodles.
1 bag "No Yolks" Egg Noodles
3 T Country Crock Calcium/Vit D Spread
3 T white flour
1 cup organic, fat free milk
3 T Kraft reduced fat parmesan cheese
2 tsp garlic powder (or enough for your taste preference)
1 dash black pepper
In a saucepan, melt the butter over a medium heat.
To the melted butter, whisk in the flour. Make sure to whisk steadily to prevent lumping.
Allow the butter/flour mix to cook.
Once the butter/flour mixture looks like a deep yellow paste, slowly whisk in the milk. You will whisk it in about 1/4 cup of milk at a time. Do not add the milk too quickly!
Once the milk has been completed whisked in, add the pepper and parmesian cheese.
Once the sauce is of a creamy consistency, add the garlic. Make sure you add it to your personal taste. 2 teaspoons may be too strong or not strong enough.
Once the sauce and noodles are done, drain the noodles.
Return the noodles to your pan and add the alfredo sauce. Mix well. Add hot water until the sauce is completely, and smoothly, coats the noodles.
Makes approximately 8 servings (~1 cup servings).
Number of Servings: 8
Recipe submitted by SparkPeople user CRIS76.