Reviewed: Nov. 12, 2009

I've been making this recipe almost exactly for years! The only difference is I use 1 quart of milk and 1/2 pint of heavy cream, reserving one cup for the end. I do let the sauce thicken more and then I bake it in a lasagna dish. This was my Italian husband's family recipe. It really is WONDERFUL!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOMOF2TWO

Cooking Level: Intermediate

Home Town: Navarre, Ohio, USA

Living In: Massillon, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2009

EASY AND GOOD!! This was just what I was looking for last night for dinner. I only had 1/3 cup of the parmesan cheese on hand and did not have fresh parsley so used less of the dried flakes. By the time I was ready to pour it on the mostaccioli everything had blended well and it turned out very good. I also tossed chicken breasts, cut into bite sized pieces, in cajun seasoning and cooked until the pink was gone and added just before seving. My husband loved it. It is definitely a recipe that I will use again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

elaine3088

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2009

LOVE IT!!!!!!!!!!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tarlton99

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

Yummy. I loved it and the kids loved it. Did triple the alfredo recipe like another reviewer suggested. It's a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

irish63

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

Delicious!! I made 1.5 times the amount of sauce along with the 16 oz. of penne. Perfect! Next time I'll add sundried tomatoes and some blackened chicken...my husband always wants some protein in his meals.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

polishwonder02

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

Fabulous! I may never buy jarred alfredo again! Made this with penne and doubled the sauce but kept the parsley at 1c. Served with a spinach salad and garlic bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Holly

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

This was very good! I didn't have enough whipping cream, so I added ricotta cheese....to increase the sauce..just added until I thought it was enough....trust me I am not cook! But got the idea from another reviewer..Thanks for the tip it was great and saved me a trip to the grocery store!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

love to cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

We loved this!!! Taste just like Olive Garden! A little runny but that's an easy fix. So easy too. My picky hubby and daughter both ate it all up. I think I was the only one who had any leftovers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Inque

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

this was good. make sure you use fresh grated parm. i left out the parsley since i didnt have any.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2009

Very good and simple. I made a double batch of the sauce as suggested by another reviewer. It was thinner than I prefer. No additional salt (though I did add a little to my serving) since I used salted butter. I used Sargentos shredded parmesan and added in some steamed broccoli. Even my husband who usually doesn't prefer Alfredo said it was good and packed left-overs for lunch. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DUSTMIT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2009

Very good. I didn't have fresh parsley so i used 1/4 cup of dried, but it was still a bit too much. I'll use less next time. I used fresh garlic and Locatelli cheese. Yummy! My kids loved it and asked for seconds (that rarely happens) Very quick and easy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ERIKA417

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Barrington, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2009

Mmm this was tasty! But be sure to let the sauce sit for a couple of minutes (it needs that time to thicken before adding to the pasta). Also if making for a crowd, adjust the recipe- this made 3 normal-sized portions, maybe 4 if you're dealing with light eaters. Thanks Kimber! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2009

Very good! Quick and easy to make. My son who doesn't care much for Alfredo asked for seconds. I did add more spices but over all a great recipe. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

psalm40

Home Town: Glendale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2009

Alfredo is not usually a meal that I would choose. This recipe was DELICIOUS! I agree that it does need the extra sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bellyfeeder

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2009

This sauce was so good! I made a few changes and added sauteed chicken tenders and broccoli. I used fresh garlic, fatfree evaporated milk, lowfat cream cheese, fresh grated parm reggiano and penne pasta. It came out great!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Brandie

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

Excellent. I used some fresh garlic instead of garlic powder and much less parsley because I used dried. Added some shrimp, yummy. It came out absolutely wonderful - I doubled the recipe for my family and everyone loved it - even my picky 9-year-old nephew. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kashmir

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

This sause was awesome!!! Just as good as you would get in a restaurant. The only problem I had was the serving size. I cut it down to 4 servings for my husband and I and that was not enough sause for 2 people. Not sure what kind of servings they are talking about, but not the kind we use at my house!! I also added fresh garlic and topped it off with grilled chicken breast!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kaseym

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

I made this recipe tonight and it was excellent! I did double to sauce and reduced the salt slightly. Also, I added frozen cooked shrimp that I sauteed in minced garlic and olive oil. I highly recommend and it has an authentic alfredo taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JaDa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

I haven't made this particular recipe, but it's a fairly basic alfredo sauce with a few additions. Having made alfredo many times & reading other reviews I had a couple comments. Many people said this recipe is too salty. I don't recall ever adding salt to alfredo before. There is already salt in the butter, so I would definitely recommend not adding extra salt or cutting it way back. If you subtract that this recipe goes well with grilled chicken, or shrimp as others have said. I like to saute some mushrooms in a little butter, garlic, & pepper and then add grilled chicken and penne pasta with the alfredo sauce. I also don't add parsley, but that's personal taste. Hope this helps!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jeannes3sons

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

EXCELLENT! Our favorite alfredo dish was served at Alfredo's in the Italy Pavilion at Epcot. This is very comparable to it. I only cooked 1/2 lb. of pasta, as others suggested there wasn't enough sauce. I used farfalle pasta as it was all I had on hand. I took Roxanne J.R.'s idea and added chicken that I precooked. Very good idea! Thank you Kimber for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful