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Easy Alfredo Sauce III

Reviewed: Mar. 14, 2011
Was pretty good, I halved the recipe. I didn't have half and half so did 1/2c. milk + 1/2tbsp. butter. I also didn't have fresh Parmesan cheese, just the canned stuff, and only added 3/4c. of the 8oz. can. It was a bit strong and came out ever so slightly grainy, but once tossed with hot pasta (I had egg noodles) there was no 'graininess". Also with the eggs, I have an electric stove, so I kept everything on '2' until the milk was warm, stirred and added the eggs until mixed, then added the cheese a bit at a time until it 'melted'. I then turned it up slightly to simmer for a bit an thicken. I've tried making cheese sauce in the past and it always turned out horrible, very grainy, and icky, I took it super slow with this recipe and stirred with a whisk. (I was very causious and it took like a half hour to make, which I was fine with.)
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