Looking for an easy alfredo sauce recipe- using half and half?

Answer 1

For a guaranteed, no-break, creamy Alfredo...

Heat
2 TBS butter or oil with
2 TBS flour -

stir to combine and cook over low heat for about 3 minutes... you're not looking for any color here, just to incorporate everything.

Add half-n-half in small amounts, stirring until you get the thickness you want.

Reduce the heat and add your shredded cheese, a little at a time... Go slow. Your patience will be rewarded.

Traditionally this is romano and parmesan, but don't hold back! Gouda, jack, fontina, gruyere, emmental... heck, I've used cheddar and blue cheese and made an excellent sauce!

If you have any leftovers, pour the remaining sauce over the remaining pasta in a casserole dish and bake until the top is light brown and bubbly! Mac-n-Cheese Deluxe!

Best wishes!

Answer 2

Try Lipton's Noodles & Sauce, Alfredo flavor. Very easy. I use extra garlic powder. For the chicken, use breast portions. Boil until tender, then chop into small pieces. Peas: use Lesuer baby peas. No pre-cook necessary. Lesuer also makes baby whole carrots, although I have not tried them. Sure they're good. But if you want to use fresh, peel and slice into 1/4 inch slices. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Just make the Noodles & Sauce, drain peas and add, drain carrots and add, process chicken and add. Stir all and there you have it! Easy as falling off a greased log! If processing the chicken is too much for you, you can buy it already processed. Usually in canned meat section.

Answer 3

I just don't htink you can make a decent alfredo sauce with half & half. You need the heavy cream and the butter.

Answer 4

which ever recipe you use add a little white wine to it for flavor. Also if you have any cream cheese add about 2 tbls. Either or both of these will give it that little something extra. I make it every week for my work and I always add wine and cream cheese. And don't forget GARLIC

Answer 5

I wouldn't skimp on the fat. That's what makes Alfredo so delightful.
* 8 tablespoons unsalted butter, at room temperature
* 1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
* 1 cup heavy cream, very lightly whipped
* Salt and freshly ground pepper (use white pepper if you have it)

Answer 6

minced some garlic and shallots
add them to some butter and olive oil and saute 'til soft then add the 1/2 & 1/2 and let come to a boil, add some fresh cracked pepper and parmessan cheese let come to a boil, adjust the seasoning and also thickness, tossed with pasta and some chopped parsley