Alfredo Sauce

Total Time
15 mins
15 mins

This recipe is my personal Alfredo sauce recipe which I derived from my time working in a restaurant kitchen. It's thicker than most and doesn't separate a whole lot when reheating. When stored in the fridge it tends to solidify but reheating is done easily in both the microwave or a saucepan. It's great for dipping or serving over pasta. As far as the cheese goes I prefer the Sargento Artisan Parmesan to other brands for the flavor it gives. I do not recommend unsalted butter or margarine for this recipe. If the sauce is too thin for your liking simply add more cheese, to thick add more cream or some milk. I sometimes will add a teaspoon or so of minced garlic. Mixing in steamed broccoli and cooked chicken makes a nice touch too.

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  1. In a medium to large sized saucepan melt the butter over medium heat.
  2. Add light cream and stir.
  3. Allow the cream to warm a bit and then gradually add the cheese to the mixture while stirring.
  4. Continue to add cheese until desired thickness is achieved.
  5. Mixture will thicken as it cools.