Reviewed: Oct. 30, 2009

I loooved this! I did make some slight changes, didn't use butter granules because I didn't have them, used real butter and not margarine, and added about 1 clove of minced garlic. I served this over cheese ravioli and it was extremely delicious! A nice change from tomato sauce and definitely something you could serve to company!

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foofer

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Reviewed: Oct. 11, 2009

Pretty amazing fresh, the chicken granules make it! Still good the next day reheated, my two year old loved it!

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momma2kinsey

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Reviewed: Sep. 7, 2009

This was go yummy. I didn't have chicken grandules so I substituted chicken broth for the water. I will be using this again.

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Gail F.

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Reviewed: Jul. 1, 2009

Wonderful! I needed to add a little more flour. Recipe is fine as is, but I have found myself adding whatever fresh herb suits the meal I am making. I have added spinach to the recipe and just poured it over pasta. I have added fresh oregano, basil, rosemary, or dill and poured it over meat. Thanks!

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Sarah

Cooking Level: Intermediate

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Reviewed: May 4, 2009

This is really pretty good! I was skeptical, but after reading the reviews thought I'd try it. I had some left-over chicken & asparagus to throw on pasta but it really needed a quick sauce. I didn't have "alfredo" ingredients - but had almost everything this called for. I used real butter, 2% milk and chicken base, which gave it a little more chicken flavor I think. Turned out fine - added parmesan cheese at the end. Has a very simple flavor - will add garlic next time! Pretty darn good for how easy it was!

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LATRISCHLER

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Reviewed: May 3, 2009

I've made this recipe a few times, and it is really good in a pinch. I am giving it 4 stars because it is not something I'd serve to company, but it is easy and tasty and I will definitely make it again for myself.

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poush

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

At first I thought, "WATER in cream sauce?!?!?!" DELICIOUS!! I did use a little more milk & a little less water (to equal the same amount of liquid) but it was great. I didn't have the Butter Buds, either, but it didn't matter. I'll use it again!

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jamieonthegulf

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Reviewed: Mar. 15, 2009

I had some leftover baked halibut and was looking for a way to toss it into some pasta for the next meal. The idea of an alfredo-type sauce seemed great, but I'm currently on WeightWatchers and traditional alfredo sauces don't usually fit in. For any of you who count points, one serving of this sauce is approximately 2 points - not bad! So I whipped it up with a few cloves of chopped garlic, salt and pepper. It came out pretty good but it was a touch on the bland side. But mixed with some halibut, shrimp and veggies and poured over pasta, it was quite a treat. I imagine it would be pretty stellar with some grated cheese thrown into the mix. However, if I didn't mind the calories for such a sauce, I'd just go all out with a true alfredo. Thank you for posting this recipe.

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zuan

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

This is a great med-thick bechamel sauce; very versatile. I like to add some garlic powder and a few handfuls of cheese at the end (combo parmesan, mozzarella, cheddar, etc). Then I put cooked cubes of chicken, peas and/or broccoli, and penne pasta (cooked al dente) into a 9X13 pan and pour it over all of it. Top with some extra cheese and bake @ 350 for 25 min.

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ALANAPOPPY

Cooking Level: Expert

Living In: Bartlesville, Oklahoma, USA

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Reviewed: Feb. 18, 2009

I've tried several alfredo recipes and this one is the simplest and the most delicious! I pan fried some shrimp in garlic and butter prior to starting the sauce. I accidentally browned the garlic a little too much but I added it to the sauce anyway and it really enhanced the flavor!

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Shazlin

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Reviewed: Feb. 10, 2009

I was very skeptical of this recipe being so simple.I tried it out and even served it to my children with rave review.(I added garlic powder)

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Hotmamabear2000

Cooking Level: Expert

Living In: Sparks, Nevada, USA

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Reviewed: Jan. 31, 2009

I added about a 1/2 cup or more of Parmesean, a handfull of grated m.jack cheese and some garlic powder. It's a keeper, for sure! I've had it twice, once as shrimp and then as chicken alfredo.

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Paula Taylor

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Reviewed: Jan. 27, 2009

i found this recipe to be very easy and delicious but i ran into a few problems. seeing as how i am 17 i do not know what butter granules are and i did not have boullian granules i improvised and used a little bit of butter flavored shortening and made it a garlic sauce and topped it with oregano

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JUSTIN

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Reviewed: Jan. 20, 2009

This sauce was great. I used it for tuna casserole. The only alteration I made was I added 2oz cream cheese to the sauce and a little bit of garlic salt.

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Rosemary

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

This was my first time making any sauce it came out pretty good. I will use this recipe again. I did use the suggestions others made to make the sauce better.

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Charlena Ward

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Reviewed: Dec. 2, 2008

it does stay pretty thin if you don't add extra corn starch or flour which then muddles the flavor. but still pretty good for an easy white sauce recipe. I like to add in cooked diced chicken and broccoli and use it on spaghetti.

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Tina W

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

I never would have thought this could turn out so tasty! I did add in a few extra things, like minced garlic, and some Parmesan but still, it would have been good without those things too.

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Jana

Cooking Level: Intermediate

Home Town: Oakland, Iowa, USA

Living In: Woodbine, Iowa, USA

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Reviewed: Aug. 10, 2008

I followed the recipe exactly, but added cheese at the end due to lack of real flavor in the sauce. I agree with a previous reviewer that it was all too similar to gravy. I also had a hard time getting it to thicken correctly.

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kasiw

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Reviewed: Jun. 23, 2008

Easy and quick. I used bouillon cubes and regular margarine (not the buds). I also added a little Parmesan cheese at the end.

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Kayli

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Reviewed: Apr. 21, 2008

seriously easy and delicious. I did add some garlic granules and used real butter instead of margarine. I tossed it with penne pasta, shrimp and some shredded parmesan cheese. I made a separate bowl for my son and tossed a bit of pesto into it at his request and that was good, too. This is a great base sauce for many variations and additions. thank you!

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TERESA_C

Cooking Level: Expert

Living In: Portland, Oregon, USA

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White Sauce for Pasta

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