Reviewed: Apr. 24, 2008

OOHH SOOO GOOOD! I used slightly less cream cheese and I did not have margarine so I used butter but just 3/4 of the stick. For my taste preference I didn't add in the garlic salt but some fresh garlic which I minced up extra extra fine. WOW what a dish thrown over some spinach fettuccine with some roasted chicken on top. Will keep this one in the good old box.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Apr. 8, 2008

I tried this tonight for dinner served with the marinated grilled shrimp from this site, steamed broccoli and some paste, it was AWESOME!!! Everyone raved about how great dinner tasted. Thanks for a great recipe!

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Valerie C.

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Wellsburg, West Virginia, USA

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Reviewed: Mar. 31, 2008

Delicious! I also added chicken to it as my husband likes to have meat in just about everything. I left out the nutmeg. I don't care for nutmeg in foods other than baked goods. Will definitely make again.

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LLSMITH71

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Reviewed: Mar. 17, 2008

"Excellent! Better than what you get in a lot of restaurants!" Those were my husband's words. I completely agree. I tried to follow the recipe and went as far as grating fresh nutmeg but accidentally forgot to added it! Ooops! Still... Yummm!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Mar. 16, 2008

Loved this recipe! Whole family loved it, the sauce is so restraunt like and easy! I actually thought this was better than any bottled sauce(good by ragu and prego)!

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GDD566

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Reviewed: Sep. 27, 2007

GREAT (and easy) recipe. I always used DIGIORNO - ALFREDO SAUCE but they took it off the market in my area. I have tried many, many alfredo recipes and this one has won by a landslide! Thanks

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jmccleary

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Reviewed: Aug. 6, 2007

This is sinful. Very rich and filling. I doubled the recipe for the sauce and had sauteed and cubed a chicken breast which I added to the sauce while cooking the pasta. I will make this again. The sauce does get very thick when it cools, so I may add an additional 1/4 cup milk next time I try this one. Also we love garlic so I will increase the garlic to 1 Tbls.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2007

Very tasty sauce. I ended up throwing in some red onions as well. I found adding a bit of lemon juice (about two caps' full) helped deplete the clumping, much like it does in fondue.

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KARMANA

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Reviewed: May 14, 2007

This was so tasty and creamy! I loved it.

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Aaron

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Reviewed: Feb. 18, 2007

I thought that there was a little bit too much cream cheese (would have used more butter) and a bit much on the garlic but over all it was good. My family enjoyed it a lot and i will make it again but with some small changes. Also the Nutmeg is a must.

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Jeremy R.

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Reviewed: Feb. 1, 2007

Although this sauce had good flavor, it was thick and pasty in texture. I tried adding more milk, and also some pasta cooking water to thin it out. I will not make this again.

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Carrie S.

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Reviewed: Jan. 5, 2007

I made this recipe as directed, but I'm using it in lasagna rolls. I tried the sauce and loved it so much, that I've been eating it at the stove with a leftover noodle (and I must admit, the spoon when the noodle ran out) while the lasagna cooks. Absoltely FANTASTIC, and it actually works with store-bought grated parm. Nice.

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Karri.

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Amherst, Massachusetts, USA

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Reviewed: Nov. 29, 2006

I cut the recipe size down to two. After that, I cut down some of the butter/margarine for lower fat content. I also cooked in the nutmeg instead of sprinkling it on top at the end. Really good taste, but unfortunately, it came out really thick and clumpy, so the presentation is a bit off! Glad it didn't contain heavy cream! :)

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Miss Chelsea

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 16, 2006

Very good! I followed the recipe exactly, except that I added a little too much garlic powder when my roommate read the recipe to me. I'll definitely be making this again and again for my roommates and me.

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Darlene

Cooking Level: Beginning

Home Town: Round Rock, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 14, 2006

We all gave this a 5. The only thing I added was another 3/4 cup milk, another 1/4 cup parmesan, and I used 1/4 tsp Italian seasoning. We prefer this type of alfredo because it is lighter since I use neufchatel cheese and 1% milk. We liked it even better than the Quick & Easy Alfredo Sauce, also from this site. Thank you Barb!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 11, 2006

My family LOVES this recipe! It is really thick, so we add a little more milk. My husband- not a cook- actually made it the first time for Mother's day! One word of advice- it needs to be served right away or it gets thick. The nutmeg really makes a difference!

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KRISTALO

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 11, 2006

This turned out really disgusting-I ended up pouring it down the drain. I don't know what happened, I followed the directions word for word.....it was really chunky, not at all creamy.

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BEAN42069

Cooking Level: Expert

Home Town: Groton, New York, USA

Living In: Goldsboro, North Carolina, USA

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Reviewed: May 4, 2006

Absolutely spectacular!!! Raving reviews from my husband. I used low fat cream cheese, and I substituted 3/4 (a stick and a half) of butter for the margarine because it was actually a little too thick with just a half cup and it didn't just a touch more of that buttery flavor. Served it w/ broiled red & yellow peppers and zucchini and garlic bread.

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season910

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Reviewed: Jan. 27, 2006

Delicious! Here's what I did... I used 8 oz of medium shell pasta, 2 ounces cream cheese, 2/3 cup parmesean, 1/4 c half and half and a few tablespoons of margerine. I added more parmesean as the sauce cooked, added a tablespoon of freshly chopped basil rather than dried, used powdered garlic, then added about 8 ounces of crushed tomatoes. It made a very pretty pink sauce that was outstanding. Thank you for the basics... I wouldn't have tried the ingredients without the blueprint!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 16, 2005

This is the best Alfredo sauce I have ever made, and will be our sauce of choise from now on. Creamy, thick, delicious, restaurant quality. I only used 1/2 cup of butter instead of the full cup (I don't cook with margarine) and it still tasted outstanding. My favorite recipe so far!

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