The Richest Alfredo Sauce

Reviews
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This recipe was good, however I added a few changes. I only used half the suggested amount of cream cheese, added an extra 1/4 cup of parmasan cheese and I added 1/4 cup of milk (in addition to the half and half cream). I added 1 clove of garlic instead of the garlic powder. The sauce was thick and really heavy, but my kids gobbled it up. My son was convinced I ordered it from a restaurant. I will definately make this again. Be careful not to cook too long!!
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This is a great base to start a sauce my family likes. I use 6-8 cloves of chopped fresh garlic that I sautee with chicken for the last 2 minutes of cooking, about double the fresh grated parm, milk instead of cream, and thin it out with chicken stock because it turns out very thick if made by the recipe. I also use white pepper instead of black- I've always been taught that you don't use black pepper in a light sauce. No one knows what the little black things are in their sauce :.s The cream cheese adds a nice richness to it and a beautiful, velvety texture that we really do love!
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I was looking for an easy and cheap alfredo recipe and this was it. In previous reviews people used whole milk instead of the half and half. So that is what i did, since i have whole milk all the time and have never in my life bought half and half. It was Fantastic. I also used about a 1 1/2 cups of cheese and added a little extra milk. Thanks for sharing the recipe!
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I made this exactly how it said to make it. My daughter who is very picky at her now age of fifteen loved it. I used this sauce to add to a Fettuccini Parsley/Garlic Noodle along with some ground sausage that I seasoned and browned, then added chopped white onion, Julianne sliced red bell pepper, and 8-10 garlic cloves sliced. Once all was sautéed I took about three cups of fresh spinach and set it on top to wilt. I then added it all together and dinner was served! Thank you for a wonderful recipe. I will make it a bit thinner the next time and use less of the cream adding a vegetable broth that I make. This one is going in my book!