How To Make Alfredo Sauce

Nothing says Italian like pasta and alfredo Sauce.  It has a wonderful taste and can be used with many different dishes.  It can be poured over meats as a garnish or it can be used with pasta as a sauce with shrimp, chicken, or steak with vegetables or just vegetables. Either way will make your taste buds happy.  It doesn't take a lot of time to make it, but you have to be careful not to let it burn when you are stirring it.

You Will Need:

• 1/2 cup of butter
• 8 ounces of cream cheese
• 1 cup of Half and Half
• 1/3 cup of Parmesan cheese (grated, not freeze dried or powdered)
• 1 tbsp of garlic powder
• Pepper to taste
• Saucepan

Step 1: Melt ½ cup of butter in saucepan on the stove with medium heat. When butter is almost completely liquid, add in the 8 ounces of cream cheese. It may be easier to cut the cream cheese into smaller pieces so that it is easier to melt. Mix both melted ingredients together well.

Step 2: Add one cup of half and half as well as the parmesan cheese, garlic powder and pepper to taste. Stir until mixed well. Remember that the cheese must be actual grated cheese and not the powdered version of parmesan bought in the store. You can purchase this at most grocery stores in the dairy section already grated, or a chunk of the cheese to grate at home. To save the chunk of cheese, keep in a freezer bag sealed in the refrigerator out of light; preferably in the crisper.
Step 3: Leave on medium heat until the sauce is thin and watery. Stir the mixture the entire time it is on the stove or it will burn and stick to the pan and you will have to start over with new ingredients. Turn the burner off and allow the sauce to thicken for about 10 minutes. This is the thickest the sauce will get when cooled.
Step 4: Add to any pasta, meat or dish by ladling out or using a large spoon to pour over the dish. If you must reheat the sauce, do so in the microwave and not on the stove. If you reheat on the stove, the sauce will burn due to the cheese ingredient. To save the sauce for a later date, freeze in a microwave safe container. The sauce will be good in the freezer for up to 2 months if sealed properly. The sauce will only be good in the refrigerator in a sealed container for about 4 days.

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