Amazing Alfredo Sauce Recipes

Steps:

• 1. In a heavy, deep saucepan, melt the 1 stick of unsalted butter, slowly, so it does not brown.
• 2. While the butter is melting, cut the soften cream cheese into smaller chunks, so it will melt easier. Add to melted butter. Stir often, until melted with the butter. It will not blend smoothly with the butter at this point, so do not worry.
• 3. Add the parmedan cheese, and then slowly whisk in the milk, a cup at a time.
• 4. Add the garlic powder, and a pinch or two of nutmeg (fresh is preferred, but whats in your spice cabinet works too).
• 5. Let simmer on the lowest heat, until the sauce thickens to your desired consistency. It will thicken the longer it sets, but just add more milk, to get it back to what you want. Add fresh ground pepper to taste.
• 6. Serve with your favorite pasta and chicken. You can add your favorite herbs to this to jazz it up too. I have done chive, dill, or basil, depending on the meat I am serving it with.

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Steps:

• Put the VERY WELL SOFTENED cream cheese into a small saucepan. Slowly stir the milk in by hand to make a smooth mixture. I find that a large fork works well for this since it stirs better than a spoon but doesn't clog up like a whisk.
• Heat on medium until just shy of boiling.
• Add butter and stir in until just melted.
• Add cheese, stirring until smooth and melted. Do not boil.
• Serve over pasta or use in any recipe calling for Alfredo sauce.
• Add extra milk if a thinner texture is desired.
• Note -- This is easy to vary by adding a dash or sherry, a clove of minced garlic, a pinch or two of an herb that complements the meat or vegetable to be used, and so on.
• Note -- Keeps several days in the fridge and can be reheated in the microwave on reduced power so that it doesn't boil.

Steps:

• Melt butter in heavy sauce pan.
• Add everything but the mozzarella.
• Cook until thick stirring constantly.
• Add mozzarella and cook until mozzarella is completely melted.
• Serve immediately.
• Enjoy.

Steps:

• Dissolve chicken boullion cubes in 1/2 cup water.
• Melt butter over low heat in saucepan.
• Gradually, stir in flour.
• Continue stirring and gradually add half-and-half.
• Add chicken boullion.
• Increase heat to medium and continue stirring.
• Cook until thickened.
• Stir in parmesan cheese and garlic powder, if desired.
• Serve over hot pasta and garnish with parsley.