With a creamy pasta sauce (Alfredo sauce) can you add normal cheese (just tasty cheese) instead of parmesan?

Question

The recipe is:
2 tbsp. butter
1 c. light cream
1/2 c. grated Parmesan or Romano cheese
1/2 tsp. black pepper
1/2 tsp. garlic powder

I dont have any parmesan and want to make this, will it still have a taste? thank you

Answer 1

Ordinary Tasty cheese won't have a distinctive taste - if it's a vintage or aged Tasty it would be better. It'll taste fine though - just add more of the cheese than 1/2c and you might need to add more liquid to counteract the extra cheese thickening the sauce.

Answer 2

you can but be careful because the sauce might "break" if you rush it. a cheese with a high oil content like chedder might affect the texture and make the sauce oily. It doesn't work very well. when adding any cheese shred it first then stir it in in small quantities and make sure it melts all the way before add more. Don't let it burn. mozzarella, provelone or monterey jack would probably work just fine. I'm not sure what you mean by "normal" cheese. btw take the same recipe and add swiss and shallots and you have fondue!

Answer 3

NO , you need some parmesan... Its only like 3-4 bucks... get some.... it will not melt the same... regular cheese gets too gooey.

or try this simple recipie... it has parm in it too tho.
For Olive Garden Alfredo Recipie:
Ingredients & Directions:
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.

Answer 4

Yes it'll be a cheese sauce but not Alfredo. A strong flavored cheese like sharp cheddar holds up best. I make the cream and butter sauce first and then toss the heated sauce with the hot noodles and the grated cheese in a bowl rather than cooking the cheese in the butter and cream. This way you avoid the lumps and the risk of burning the sauce.

Answer 5

Of course you can.

My suggestion, though, is to start with a roux to help prevent burning. Melt the butter (saute in garlic/onion/shallot/whatever if you want to). Sprinkle in flour (same amount as butter) and stir together. Add in a little bit of the milk. Add the cheese (stirstirstir), then the milk. That helps give it a velvetier texture.

Answer 6

It won't be Alfredo sauce, but it will be tasty if you add a cheese you like in place of parmesan/romano.

Answer 7

if you're going to change the cheese, make sure you replace it with another FIRM type of cheese. To create the same effect of your recipe, a firm cheese like Pecorino or Asiago would be required. If you substitute with softer cheeses it might make the texture of sauce sort of gooey.

Answer 8

Alfredo is made from butter, cream and parmesan. If you use mozzarella, you will have a mozzarella cream sauce, not alfredo...

Answer 9

alfredo is a cheese sauce, so you're gonna need some sort of cheese, romano and asiago are going to be your next best bets. if your fridge is kind of empty try the american and see how that goes.

Answer 10

Most others will be oily, like cheddar. You really need the hard cheeses for flavor.