This is my personal alfredo recipe that I've been tweaking for 20 years. It is the best alfredo I've ever tasted and it's restaurant quality all the way. You'll be surprised how easy it is to make something that tastes so good. It's NOT diet food but well worth the occasional indulgence! This recipe makes enough sauce for a 4 layer, 13x9 white lasagna (about 5 cups of sauce). If you're using no-boil lasagna noodles, add an extra half cup of milk and a half cup of cream. If you're using the sauce for something like shrimp or chicken alfredo and you're using a pound of pasta, cut this recipe in half.