Alfredo Sauce is impressive enough for company, but quick and easy enough to make for an everyday dinner.
This is a new-to-me recipe. I’ve always bought Alfredo Sauce in a jar. Ya know, because I thought it was easier. I figured something so amazing had to take hours to make. But really, it only takes a few minutes. And if you make it yourself, you know exactly what went into it, so you can guarantee that *your* Alfredo Sauce is gluten free.
I have found that a good quality shaky container cheese (like Kraft) makes a great sauce, but the cheaper brand leaves a bit of a granular texture. For the smoothest sauce, you might want to use fresh Parmesan (I personally haven’t tried it with anything but shaky container Parmesan and it turned out fantastic, so fresh isn’t a requirement). Also, if you want to guarantee that your sauce is grain free, use the Kraft brand of shredded cheese, it uses potato starch to separate the strands of cheese instead of corn starch. (Of course, you can always grate your own cheeses! But this would add a little bit of prep/clean-up time.)
I serve Alfredo over pasta, chicken, salmon, spaghetti squash (my favorite), and steamed broccoli.
- 2 tbsps Butter
- 2 clove crushed garlic
- 1½ cups Heavy Cream
- ½ cup Parmesan Cheese (Grated)
- ½ cup Italian Blend Shredded Cheese
- Salt to taste
- In a medium saucepan, melt butter over medium heat.
- Add garlic and lightly saute for 3 minutes until fragrant.
- Pour in cream and let simmer until it's been reduced by ½ a cup.
- Remove from heat and stir in cheeses until melted.
- Add salt if required.