The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 6, 2009
So easy and so tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 17, 2009
I made the sauce, tasted it and decided it meeded some garlic as others had suggested. Excellent taste after I added the garlic.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 13, 2009
made this last night at the suggestion of a co-worker and was going to post it. The only difference is I used 2 sticks of butter(can never have too much butter), and added pepper. The sauce was so yummy and super easy! we drenched grilled chicken breasts, fettucine, and steamed broccoli and cauliflower with it for a 30 minute meal that was fabulous!
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Cooking Level: Expert

Home Town: Irvine, California, USA
Living In: Anaheim, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 6, 2009
After making this base sauce twice and adding different spices and fresh garlic it has become an all time favorite in our family. When I start this sauce I always start with melting the butter then adding the cream and warming it up then finally add the cheese in handfuls as I stir it with a whisk. This sauce takes time to meld the flavors and thicken. It is not a heavy thick sauce.
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kat

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: May 2, 2009
Very good and easy. I followed chefsingledad's revisions and it came out great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 30, 2009
I REALLY LOVED THIS. THE ONLY PROBLEM I HAD WAS THE CHEESE WOULD NOT MELT. AFTER ABOUT 30 MINUTES IT STILL HADENT MELTED. I DID WHAT THE USERS SAID AND HEATED UP THE MILK AND BUTTER AND SLOWLY ADDED THE CHEESE. MABYE IT WILL DO BETTER NEXT TIME.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 21, 2009
Great base alfredo sauce! I added fresh minced garlic to my butter and Italian seasoning at the end. Next time, I will add more ingredients for additional flavor. Obviously, all leftovers need to be thrown out. Alfredo NEVER reheats well. No matter where it is from. Always separates in the microwave. I have heard there is a way to do it on the stove top, heating slowly. I have never tried it though.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 17, 2009
The taste and simplicity of this sauce should be rated 5 stars but it never thickened up for me. I was disapointed but it was still good on our angel hair pasta. Not sure what went wrong.
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Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 30, 2009
I made this recipe for 30 and added minced garlic and Italian seasoning as recommended and it was devoured. Only a few scraps left.
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Photo by Barry
Home Town: Rogersville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 17, 2009
This was a big hit in our home!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 10, 2009
I messed up on this recipe and accidentally added 1 and 1/2 cups of butter instead of parmesian. To fix it, I added more parmesian, some fat free skim milk, and some fat free half & half as I only had the one pint of heavy creme. It was fantastic! I also added two to three cloves of fresh minced garlic, a little salt, and some pepper. I served it over angel hair pasta and topped with grilled chicken and shrimp. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Reviewed: Mar. 5, 2009
Wow! Who knew this could be so easy and so tasty!!
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Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 27, 2009
Maybe I didn't take my time with this & that might have made all the difference, but my sauce was grainy, like the parmesean never fully melted. I only had half & half so I used that instead of whipping cream. THe sauce didn't thicken up like I hoped for so I had to thicken it with a little cornstarch which turned out great. I added about a tsp. of minced garlic, garlic powder, salt, pepper & a little nutmeg. The flavor was absolutally fabulous! I just wish it wasn't so grainy. Next time I will definatley add the cheese more slowly. I was in a big hurry this time but it still tasted wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 16, 2009
This is a beautiful base sauce. :) Especially if you are in a hurry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 12, 2009
my whole family who hate everything gobbled this down and said it was better then any store bought they have had. i did used plain old Kraft parmasam cheese wich seemed to work just fine,plus i added some pepper. 5*'s & thanks for this recipe.
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 11, 2009
Really good. I wanted to use a white sauce to make my daughter a white cheese pizza. She loved it! It is runny because it's intended for noodles. I added about a 1/2 handful of mozzarella and a teaspoon of cornstartch to thicken a little.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 3, 2009
loved it!! we added a bit of parsley, but I don't think that made a difference in the taste..just made it look fancier! ;-)
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 2, 2009
Simple and flavorful. I would like to note that patience is a virtue when making this. You gotta add the cheese slow in small amounts, and wait for each addition to fully melt before adding more. It just takes a few extra minutes, and makes all the difference in the sauce. I added it to some angel hair pasta and simple grilled chicken breast for a meal. My husband cleaned his plate, and anything that makes him do that is a keeper in my household.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 29, 2009
Outstanding! I just added some garlic powder and it was so yummy. This will be a special treat from time to time. I agree with the others that it's just as good as Olive Garden's sauce!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 27, 2009
Anyone who doesn't like this recipe... Doesn't like Alfredo sauce! Seasoned to taste this is as good as Alfredo sauce gets. I add a little garlic and pepper and my family can't get enough. I do think it's important to melt the butter first on med-high heat and introduce cream next, then add cheese slowly while stirring constantly. We like it with Angel Hair pasta also. Fantastico!
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