Total Time
30mins
Prep 15 mins
Cook 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.

Directions

  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.
Most Helpful

5 5

I made half the recipe. It was a job shredding the fresh parmesan but it was worth it. The taste it gives to the sauce is wonderful. We'll do this recipe again. Thanks mrparasyte :) Made for New Kids on the Block tag game