The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 18, 2009
Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 16, 2009
Make this tonight and it turned out great. I had frozen some heavy cream, which I defrosted in the microwave. I was concerned that it would get watery, but it didn't. I also didn't have the exact cheeses the recipe called for, so I used a combination of parmesean, swiss, smoked gouda, & feta along with a touch of garlic powder & black pepper. It turned out beautifully...which says a lot for me. (I'm not that good at altering receipes.) Put it over a comination of Radiatore pasta and steamed asparagus. The Radiatore pasta held the sauce perfectly. This kept my 15 & 3 year old boys happy with a new pasta combination. The other plus with this recipe is that it was very easy & quick to put together on a busy karate night for our family. Thank you so much for the recipe!!!!!
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Cooking Level: Intermediate

Home Town: Red Lion, Pennsylvania, USA
Living In: Muncie, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 24, 2009
Loved the dish, my husband commented before dinner was over,that we need to have this again. Followed recipe exactly, then added shredded cooked chicken and steamed broccoli. This is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 18, 2009
Just loved it! Just added a little bit more cheese and not that much of heavy cream. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 28, 2009
To me this is like an alfredo sauce but with more than just parmesan in it. Super creamy and thick. I used about half a bag of that Kraft Italian cheese blend, which was mozzarella and parmesan. Then I used about 1/4 C of provolone (didn't have enough) and then another 1/4 cup of fontina. Then I added another 1/4 cup or so of extra parmesan. Served over rigatoni with Garlic Chicken. Watch out--very rich! We loved it!
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Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Mar. 28, 2009
Delicious! My boyfriend is raving about how good this recipe is! We tried the "Quick and Easy Alfredo Sauce" from this site and were horrified at how bad it was with how high of a rating it had - it tasted like milk and cream cheese! This sauce on the other hand is divine and even easier than the "Quick and Easy Alfredo Sauce". I followed another reviewers suggestion and just got the "Sargiano's Six Cheese Italian Blend" and it worked wonderfully - I also added 1/2 tsp garlic powder and a dash of basil and a dash of oregano.
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Cooking Level: Expert

Home Town: Orange, California, USA
Living In: Fullerton, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 8, 2009
This sauce is a hit in my family. I've made it several times and serve it over pierogies instead of pasta. I add a little pepper and garlic powder to spice it up some. Last time I made it I accidently added 1 cup too much cheese but it still turned out pretty good.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 12, 2008
Easy and wonderful flavor.
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Cooking Level: Expert

Home Town: Dallas, Georgia, USA
Living In: Cool Ridge, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 7, 2008
Amazing! I didn't have any romano, so I just used extra parmesan. I put the leftover in the fridge and melted it over my pasta the next day, and ir was just as good. Very easy and simple yet delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 19, 2008
Incredibly easy and delicious. Like Olive Garden's sauce!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 8, 2008
I varied a bit with the cheeses, used parmesan-reggiano, asiago, mozzarella, and provolone. Followed everything else as it was quite simple. Fried up some pancetta to make my fav "pancetta bits" and tossed it all. Was a huge hit, but the flavor with the pancetta was amazing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 7, 2008
Not what I was expecting but was still good. This one will be a keeper. Made with 5 cheese blend from kraft it was guick and the kids liked it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 18, 2007
If you like (well more like if you love) cheese, then this will be the sauce for you. But, you have to really really love a cheesy sauce otherwise it will just be too much- too much cheese, too rich, too creamy. I love cheese, so this is a great sauce for me that I've incorporated into other non pasta dishes and found it goes well with other dishes- chicken, veggies, etc.
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Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA
Living In: Buckeye, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 11, 2007
Served this with shrimp and pasta.
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Cooking Level: Intermediate

Living In: Elk River, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 30, 2007
very easy, very good. i made it with what was on hand. guessed at quantities. half & half, butter, grated cheese, spices. a little whole weat flower at the end. came out soooo good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 31, 2007
ALL HAIL THE SAUCE KING/QUEEN. This recipe was so simple and so good! I did not use all the cheeses listed simply because I didn't have them so I only used mild chedder and a 1/4 of parmesan and it was FANTASTIC. I did not have to make a roux or add any cornstarch/flour and it thickened up just fine. This is such a no brainer, my daughter could probably make this and have no problems at all...she's six!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 6, 2007
This was really good!! I served this sauce on top of Chicken Breasts with Herb Basting Sauce, which I found on this website. I also served with garlic mashed potatoes and Italian Zucchini Boats, also found on this web site. I added some parsley just for color to the sauce. Very Yummy!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 17, 2007
The flavor of this sauce is nice. It's mild, but flavorful. However, it was extremely thin. I used half and half, but reading other reviews, maybe it would be better with heavy cream. I used good cheese and it melted fairly well. Good enough to try again, but with cream next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 24, 2006
This recipe is wonderful! I just wish there was a way to reheat this and keep its creamy consistency!
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Cooking Level: Expert

Home Town: Newport, Rhode Island, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 20, 2006
I absolutely love this sauce, it´s simple to make, super tasty, and great consistency. I made it with gnocci piamontese, juste delicious!!!
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