This rich sauce uses five different types of cheese to make a perfect blend of smoky, salty flavors. Serve it over fettuccine or your favorite pasta (goes great with tortellini too!)
1 quart heavy cream
1/2 cup salted butter
4 cloves garlic, minced
2 1/2 cups shredded Parmesan cheese
1/4 cup shredded Asiago cheese
1/4 cup shredded sharp white cheddar cheese
1/2 cup shredded smoked mozzarella cheese
2 tablespoons cream cheese, cut in bits
Freshly ground black pepper
Set up a double boiler on medium-low heat. Bring the water to a simmer.
Add the heavy cream and butter to the top of the double boiler. Stir until the butter melts.
Add the garlic, Parmesan, Asiago, white Cheddar, Mozzarella, and cream cheeses. Stir with a whisk until the sauce is smooth.
Remove from heat and season to taste with freshly grated black pepper.
Serve warm.
Stir the sauce continuously while cooking to prevent the cheese from sticking and burning.
Try adding a pinch of nutmeg or cayenne pepper for extra flavor.
For a smoother sauce, add the cheeses gradually and make sure each is melted before adding the next.
If the sauce is too thick, thin it with a little more cream or milk.
Try adding a splash of white wine for a more complex flavor.
To prevent the sauce from becoming grainy, avoid overheating and cook it on low heat.
Add grilled chicken, shrimp, or veggies for a heartier sauce.
Always taste and adjust the seasoning before serving, adding more pepper or a pinch of salt if needed.
Makes a delicious pizza sauce too.
Heavy cream is recommended for a richer flavor and texture, but you can use half-and-half for a lighter version, though the sauce may be less thick.
If you don't have a double boiler, you can place a heatproof bowl over a pot of simmering (not boiling) water, making sure the bottom of the bowl doesn't touch the water.
You can substitute with similar types of cheese, like Gruyere for white cheddar, but it will change the flavor a bit.
Yes, but garlic adds a lot to the flavor. You can omit it if preferred.
Store in an airtight container in the refrigerator for up to 3 days and reheat gently in a saucepan over low heat, adding a bit of milk if it's too thick.
Freezing is not recommended as the sauce tends to separate when thawed and reheated.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
June 25, 2017
Had to make a couple of substitutes because I couldn't find sharp white cheddar (got regular white cheddar) or smoked mozz (used regular mozz). Loved it and will look for the "right" cheeses for next time. Super easy to make too.
August 26, 2013
This is one of the best alfredo recipes I've ever had! I added grilled chicken to it and and served it over linguine pasta. The sharp white cheddar cheese was hard to find but worth the effort. I found the other cheeses just fine.
January 6, 2013
AMAZING RECIPE! Loved the combo of cheeses.