Recipe: Alfredo Sauce (2) and Parmesan Cream Sauce

There is no way to make the "exact" sauce at home. Products made for retail are made with processes and ingredients not available to home cooks. That said, you may be able to get close. Below is the list of ingredients of the sauce, and three recipes for alfredo sauces to play with. Based on the list of Birds Eye ingredients, with water being the first ingredient, I imagine the sauce recipes below will all be much thicker and richer than the sauce used in the product. You can thin sauces with milk, water, or to boost chicken flavor, chicken broth.

BIRDS EYE SAUCE INGREDIENTS::
Water
Parmesan Cheese
Cream
Nonfat Milk
Modified Corn Starch (note: this is a product not available to home cooks that aids freeze-thaw stability)
Soybean Oil
Butter
Salt
Garlic Powder
Black Pepper

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ALFREDO SAUCE

3/4 cup heavy cream
1/4 cup milk
2 tbsp unsalted butter
1/2 tsp granulated garlic
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup grated parmesan cheese
2 tablespoons cold milk
1 tbsp cornstarch

Melt butter in a medium saucepan over medium heat. Add cream, 1/4 cup milk, salt, pepper, and granulated garlic. Bring to a simmer, lower heat, and let it simmer for about 5 minutes. Add grated parmesan, whisk, and allow to melt and combine.

While it simmers, mix 1 tbsp of cornstarch in 2 tablespoons cold milk. Whisk into the sauce and simmer to allow it to thick. Adjust thickness by adding milk to thin if needed, adjust salt to taste.

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ALFREDO SAUCE

3 tbsp butter
1 teaspoon garlic or garlic powder
1/2 cup milk
2 tsp cornstarch
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese
1/4 tsp salt (or to taste)
1/8 tsp black pepper
1/8 tsp ground nutmeg (optional)
Cooked fettuccini, for serving
Sliced chives, to garnish

Melt butter in a large skillet over medium-low heat. Add garlic (if using fresh) and saut until golden.

In a cup, add milk to cornstarch to create slurry and then stir into butter mixture. Add cream; stir until thicken. Add Parmesan cheese, salt, black pepper and nutmeg: stir and cook for an additional minute.

Add cooked fettuccini to the sauce, stir to coat pasta. Garnish with chives and serve immediately.

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PARMESAN CREAM SAUCE

2 tablespoons butter
1 tablespoon minced garlic or 1/2 to 1 1/2 tsp garlic powder (to taste)
1 cup fat free milk
1 cup heavy cream
2 tablespoons cornstarch
1/2 cup Parmesan cheese (freshly grated)
Salt & pepper to taste

In a saucepan, melt butter. Add garlic and saute for 30 seconds to a minute if fresh, stir quickly if using powder. Add milk and heavy cream, whisk in cornstarch. Cook for about 4 minutes.

Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper. Thin with milk or water if needed.