The recipe states that this makes 4 servings, but I would say that it easily doubled that. Melt butter in a medium, non-stick saucepan over medium heat. Very good and unlike other reviewers, I did not taste the cream cheese, like in so many other savory dishes that use cream cheese it adds smooth richness to it. This will be the only alfredo I make from now on! The cheese labeled “Parmesan” isn’t authentic. I have never made such a velvety alfredo before. Information is not currently available for this nutrient. Get one of our Alfredo sauce for 50 people recipe and prepare delicious and healthy treat for your family or friends. We’ve had the best luck by storing pasta in an airtight container and reheating it with an extra splash of milk. After about two minutes, when the mixture is foamy and bubbling, add your liquid of choice to create a white sauce. Very excellent recipe. Amount is based on available nutrient data. This recipe for Alfredo sauce has just a few ingredients – nothing weird or strange or hard to find. Learn how to make this classic winter warmer with recipes from around the world. The noodles will continue to absorb moisture as it sits in the refrigerator, so it will be simultaneously soggy and dry upon reheating. Editor’s Tip: You can use a saucepan to make the sauce, but we like using a 12-inch fry pan instead. If you need, you can also use it to simmer the noodles in the sauce for an extra boost of thickening power. You can use one cup of regular milk, half-and-half or a mixture of chicken stock and heavy cream. Not cool!! Pasta is always a favorite at my house. Quick and Easy Alfredo Sauce. Makes no sense to me. Check out these recipes that start with Alfredo sauce. The cheese also adds body when it melts, giving you a naturally thick sauce. For a gluten-free version, feel free to use 1-1/2 teaspoons of cornstarch instead. I did add a few dashes of nutmeg and parsley, pepper, and more salt to taste once I had tossed it. In a saucepan or skillet, warm the butter and cream. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Warm the milk: In the microwave (30-second bursts) or on the stovetop, warm the milk until it's warm to the touch and a bit steamy. In a large skillet set to medium eat the butter and pressed garlic in a large skillet over low heat until … When it comes to cream, stick with heavy cream. When the cream comes to a simmer, the water content evaporates, leaving a deliciously thick sauce behind. Don’t believe me? I have also used this sauce as a base for many other sauces, creamy pesto, garlic and mushroom, creamy basil and tomato, the possibilities are endless. I used light cream cheese and skim milk and it was still excellent. Very good and unlike other reviewers, I did not taste the cream cheese, like in so many other savory dishes that use cream cheese it adds smooth richness to it. Add minced garlic and saute (stirring constantly) until fragrant, about 30 seconds. Create a slurry by mixing it with a tablespoon or two of water. Served over penne, added chopped fresh tomatoes and basil to mine. As a bonus, it’s also oven-safe, so you could use it to make baked pasta, too. In a large saute pan, melt the butter over medium heat. Portion the pasta into individual bowls and top them with the remaining Parmesan cheese and parsley, if using. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Bring the mixture up to a gentle simmer and let it cook for 3 to 4 minutes, until it begins to thicken. Alfredo Sauce: Alfredo sauce is one of my favorite things to have with a big bowl of pasta! Toss with hot pasta to serve. Set aside. Check out these other ways to reheat pasta. 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