Reviewed: May 23, 2012

I used half and half instead of heavy cream, because that was all I had on hand. Also, I used pre-packaged minced garlic instead of crushing a fresh glove. Also, I used a gruyere/parmesan combination. I ended up adding a little cornstarch to the sauce to thicken it, because the lower fat cream choice was not thick enough. If I make again I will use true heavy cream instead. I chose this recipe because I was trying to use up gruyere.

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Reviewer:

Emily_Loves_Food

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: May 21, 2012

SINFULLY RICH AND CREAMY GOOD!

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Reviewer:

bre

Reviewed: May 21, 2012

This is exceptional!! We absolutely love this & so do our kids (7 & 4 year old)! & it's great with a little added broccoli!

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Reviewer:

Bird

Cooking Level: Expert

Reviewed: May 16, 2012

It was delicious but I have a question so it can come out better next time...how long after you add the cheese are we whisking because i feel like my cheese never fully melted and there were little cheese clumps. I whisked for like 10 mins. I dont know if it was the type of parm cheese i used or because i didn't whisk long enough.

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Reviewer:

missbrandy0414

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Reviewed: May 16, 2012

Excellent, easy recipe. It's a nice lighter recipe, with some nice parmesan flavor. The changes I made: 1. I added the garlic to the butter and browned it before adding the cream and cheese - if you're not worried about how it looks, I think it adds to the flavor (the born bits might be off-putting if you have guests coming). 2. I didn't measure the cream or the cheese; I estimate I added 1.25 cups of cream and well over 1.5 cups of cheese (probably closer to 3 cups of cheese). 3. I added a pinch of white pepper and a few shakes of salt - the salt really brought the flavors out, which is that I suspect the people who thought this recipe is bland might need to do. I made this over egg noodles, because I didn't have any other pasta in the house, and it came out delicious!

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Reviewer:

tsmith426

Reviewed: May 14, 2012

Great recipe! I add cream cheese to the mixture too!! Yummy!!!

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Reviewer:

tbal0117

Reviewed: May 13, 2012

That was totally Awesome!!!!!! I made this for my girlfriend for Mother's Day and she flipped over it! I marinated some boneless/skinless chicken breast and some portobello mushrooms, ran them over a hot grill, sliced them up and did some acorn squash on the side. MAJOR HIT!!! Thank you so much for sharing this recipe! Plan it next with grilled or pan seared shrimp!

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Reviewer:

Shoog

Reviewed: May 13, 2012

I am not much of a cook, but by necessity have been forced to eat at home more often now. That being said, I have been trying my hand at receipes I would normally go out to eat to get. I am a huge fan of the Olive Garden's Alfredo Sauce and this receipe is as close or not better than OG's! I did substitute a 3 cheese blend in place of the Parmesan alone. Thought I was going to lick the bowl it was so wonderful! Highly recomment this receipe for anyone who loves Alfredo sauce. Can't go wrong with this one!

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Reviewer:

Kiki

Reviewed: May 12, 2012

amazing!!!!! i love it! i like to sautee up some spinach and then simmer the sauce with that to get an amazing sauce. i also use 1/2 & 1/2 instead of cream to make it a bit healthier

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Reviewer:

kejohnson

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 12, 2012

Made this last night and it was phenomenal! I even used cut rate ingredients, like green can of store brand parm and whole milk, still it was delicious. I didn't have parsley but it was great without it. Don't use salted butter! I'm on a high salt diet, but for normal people, it might be too salty. After I made this, I added warm chopped chicken, tomatoes and cooked spinach, then served it over spaghetti. It was incredible. Wish I had made more than a double batch!

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