Reviewed: Apr. 20, 2006

This was the first time I made homemade alfredo sauce. I loved the flavour, but thought it needed a little something else, so I needed a bit of white cheddarand it turned out nice. THanks for the recipe

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Reviewer:

Rachelle

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 17, 2006

Great recipe that is soooo easy to make. We made it exaclty as stated on the recipe and it came out perfectly. We added some chopped spinach to the pasta and sauce and topped the dish with some crispy chicken tenders. Yummy!

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Apr. 12, 2006

Great fast Recipe, I used it last minute as I didn't have any Jar Alfredo Sauce...The family loved it

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Sarah L

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Reviewed: Apr. 10, 2006

becomes a little watery...

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Lynndog (,)(,)

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Feb. 26, 2006

Easy and tastes great!!!! I used skim milk and low fat parm cheese and it was fabulous. Throw in some California Blend veggies and you have a nice, healthy meal!

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30 users found this review helpful

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HLPOPS

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 19, 2006

What an easy and tasty recipe! I did use garlic powder for extra flavour and tossed the pasta with leftover roast beef strips. Adjusted the recipe for 2 and hubby and I both enjoyed it. (I didn't have cream so I subsituted milk without any problem). I couldn't believe you didn't have to cook an Alfredo sauce!

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SueH

Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

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Reviewed: Feb. 8, 2006

I really liked this recipe when I tossed it with the warm pasta. Although, I had a little trouble with it separating when I added it to a sauce I was preparing on the stovetop. But now that I know this, I will prepare the sauce differently and add the alfredo at the last moment. Great short cut recipe. Thanks, oh, and if you have any left over sauce, it is fantastic added to your mashed pototoes!

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Reviewer:

DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 21, 2006

Great recipe for a quick weekday dinner. I made it with imitation crab meat and cut down the cream and added an egg (idea from another recipe) and pepper. Definitely a keeper!

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Scarlet

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Reviewed: Dec. 12, 2005

Great easy way to make alfredo! I will def use this in the future, though I might add a little garlic...

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KC9HEJ

Cooking Level: Expert

Home Town: Rye Beach, New Hampshire, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 5, 2005

Just what I was looking for, simple and FAST. I needed to use a rotisserie chicken up and wanted something other than a casserole. Thanks!

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hkthomas

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Reviewed: Nov. 17, 2005

Thanks for this great recipe! I even used milk instead of creamin a pinch and it still turned out great. All of my children loved it.

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DCMHRM

Cooking Level: Expert

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Reviewed: Nov. 11, 2005

Really good stuff. I use it on fettucini with some grilled chiken mixed in it.

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Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 11, 2005

A great recipe for as simple as it is. My family loved it and it reheats really well too.

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OWENS MOM

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Reviewed: May 5, 2005

Super quick, easy, and fresh tasting! Added more garlic and parm.

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MRSRISTOW

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Reviewed: Mar. 21, 2005

This was awesome! I did add some garlic powder to the butter mixture. I wasn't sure how it would turn out, but as soon as I mixed it in with the pasta, it became instantly smooth and creamy. I used portabella mushroom stuffed tortelloni purchased at the grocery store refrigerator section for my pasta. This is a keeper! Thanks Becky.

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ANNIEFRAN

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Reviewed: Mar. 3, 2005

Great, very simple, tasty sauce. I added a pinch of ground nutmeg when stirring onto cooked pasta. It fully coated 4 oz. (uncooked) of shells. I will make this again.

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