I have attempted to make a white cream sauce in the past on my own and it has always came out just “okay.” It would either be droopy or a little dry. This time I decided to do a little research to find out ways to make my sauce just right. Low and behold, it came down to cream cheese being my missing ingredient (yeah I’m late)!?
Let me tell you, the cream cheese came through making my sauce so thick and creamy, I actually added additional milk to thin it out some. Furthermore, I am married to a sauce man so whenever I make some, I need to make extra! This recipe came out so perfect and I can’t wait to try it again!
Please be advised that I hardly measure anything when I cook and these measurements are estimated. ?
2 tbsps of butter
1-2 tsps. of crushed garlic (I used the one that comes in a jar) or a couple of dashes of garlic powder
4 ounces of cream cheese
1/2-1 cup of milk
1 cup of your fav mixed shredded cheeses
2 dashes of salt
2 dashes of pepper
Cook the following separately before adding to sauce:
1 bag of medium sized shrimp peeled and deveined