Alfredo Basic Cheese Sauce Food

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat.
• Add cream cheese and garlic salt, stirring with wire whisk until smooth.
• Add milk, a little at a time, whisking to smooth out lumps.
• Stir in mozzarella or parmesan cheese and pepper.
• Remove from heat when sauce reaches desired consistency.
• Sauce will thicken rapidly; thin with milk if cooked too long.
• Toss with hot pasta to serve.

ALFREDO (BASIC CHEESE SAUCE)

Steps:

• Over medium heat, melt butter in large cast iron skillet. Add flour slowly, stirring in with a wire whisk, working out all lumps. Continue to cook, stirring occasionally, until just light golden brown. Be careful not to cook it too long as this negatively affects the flour's ability to thicken the sauce later. And the opposite is almost as bad ~ not cooking it enough leaves your sauce tasting a little like paste.
• Quickly add half and half, being sure to whisk continuously and briskly to work out any lumps before they have time to set. If you're new to making gravy like this, take the pan off the heat and add the half and half more slowly so you have more time to work the lumps out.
• Turn heat up to medium high. Add garlic, salt and nutmeg and whisk in well. Add bay leaf (more than one if you like a stronger bay flavor). Cook, stirring often, until sauce has thickened.
• Turn off heat. Add grated Parmesan and stir until melted and incorporated throughout.
• Serve over pasta or spaghetti squash. You can add all manner of things to this ~ meats like shrimp, chicken, or even pork; or broccoli, mushrooms, carrots, and the like to keep it vegetarian.

FOUR CHEESE ALFREDO SAUCE

Steps:

• On medium low, heat the butter in a pot.
• Add the garlic and pepper. Cook until garlic is golden brown.
• Reduce the heat to low.
• Slowly add the cream, stirring continuously until all the cream is in the pot.
• Simmer the cream for five minutes. Then stir in the parmesan, asiago, romano and the spices.
• Add the mozzarella and stir until smooth. Simmer for five more minutes then turn off the heat. serve as soon as possible.

EASY CHEESY ALFREDO SAUCE

Steps:

• Melt butter over med. heat and saute garlic for 1 minute. Add cream cheese and stir until melted. Add milk slowly while whisking until smooth. Add parmesan cheese, whisk until melted. Add nutmeg and ground pepper. Stir. Pour over approximately 1/2 lb pasta, cooked.

ALFREDO SAUCE

Steps:

• In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
• Toss to combine, thinning with pasta water if necessary.

ALFREDO SAUCE

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.

BASIC CREAMY CHEESE SAUCE

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add flour and stir until well mixed and bubbly being careful not to scorch.
• Remove from heat and add milk; stirring until well blended.
• Return sauce to heat and bring to a boil, stirring constantly.
• Reduce heat, add shredded cheese and parmesan and cook until cheese melts and there is no taste of raw starch.
• Add salt and pepper to taste.

BASIC CHEESE SAUCE

Steps:

• Melt butter in saucepan, add flour and seasonings and stir until blended.
• Gradually add milk and cook stirring constantly until thickened.
• Stir in cheese and heat until cheese melts and sauce is smooth.

CHEESY ALFREDO SAUCE SUPREME

Steps:

• In a large saucepan, lightly saute the garlic for about 3-4 minutes but do not brown.
• Add in the cream cheese, Parmesan cheese, butter and whipping cream; whisking constantly until smooth.
• Add more milk if the sauce is too thick.
• Stir until the sauce is very hot (bring just to a boil).
• Season with black pepper to taste.
• Toss fettuccine lightly with the sauce, coating well.
• Sprinkle with extra Parmesan cheese if desired.