I hve ben making this for years. Everyone seems to really like it and it has good flavor
Rich and creamy alfrado sauce
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- 80 oz cream cheese
- 3 qts heavey cream
- 1 qt whole milk
- 36 oz shredded parmasan cheese
- 8 oz Butter
- 1 tbsp salt
- Dice cream cheese into small 3/4 inch pices or smaller
- Add everything in a large stock pot over low heat. (DO NOT BOIL)
- Melt slowly if this comes to a boil. start over. For thicker sauce add more parm. for thinner ad more milk
adding a little garlic powder adds a nice twist as well.
Tried this recipe?Let us know how it was!