I followed the recipe for the most part, but followed other reviewers' advice and cut down on the milk. I only used a cup as I like really thick alfredo sauce. I also used minced garlic instead of the garlic powder. I don't generally rate reviews after I alter the recipe, but I have to say that when done right, this sauce was amazingly easy. You really need to keep whisking and I brought the consistency up before I added the cheese at the end. I whisked in the cheese until it was melted and used fresh cracked pepper. It was great stand alone but then I sauteed smoked sausage and roasted red peppers. I added the sauce and the sausage/peppers to the cooked pasta and mixed well. It was served to my fiance, a couple of friends, and a picky three year old (I gave her noodles and sauce and had to remove the sausage and peppers from hers). Everyone loved it. Personally, I use recipes as a jumping point, but if you are a novice cook, then follow the recipe first and then tweak to your tastes. I come from an Italian family, so I personally always use fresh garlic, pepper and cheese. I have "shaky cheese" as my daughter calls it, but I use it as a topper and not a mix in to my recipes.
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I followed the recipe for the most part, but followed other reviewers' advice and cut down on...