Cooking in the Le-Buff: Inconceivably Tasty Alfredo Sauce

When I want a really healthy, light pasta dish nothing else comes to mind other than Alfredo sauce. OK, so maybe I just try to tell myself that. This Alfredo sauce is so chalked full of flavor that you'll never look at canned or restaurant sauce the same way again. I was honestly a little hesitant to put this recipe up due to a minor embarrassment in the way it's prepared. Popular demand overrules though and so here it is.To get the deep to die for flavor there is a lot of cheese, unfortunately this also means some precipitated cheese curds or lumps that need to be strained. Once strained though I promise that this is one of the best sauces you will ever try. So go ahead make a grip of this stuff, use it on pizza, pasta or even just for casual sipping.

Yield: ~4 Cups Sauce

Ingredients:

2 Cup Milk
2 Cup Heavy Whipping Cream
0.45-0.50 lb Cheese (Romano, Perorino Romano, Parmesan you choose)
8 Cloves Minced Garlic
1/4 Cup Dried Parsley or 1/2 Cup Fresh Chopped Italian Parsley
1/2 tbsp Pepper
1/2 Cup Salted Butter (1 stick or 8 tablespoons)
2 tbsp Flour

Recipe:

First get the prep out of the way. Grate the cheese, mince the garlic and chop the parsley.

Next, on low to medium heat melt the butter in a sauce pot.

After the butter is melted add in the flour and mix well. Let sit for a minute or two.

Next add in the milk, cream and garlic.

Turn the heat down to just above low. Slowly bring the mixture up in temp till you just start to see steam, do not let it boil. If you have a thermometer try to keep it in the 150-160F range. When up to temp add the cheese in handful amounts at a time, allow to melt and mix well.

Add the remainder of the cheese, ensure it is mixed in well then remove from heat.

Here's the part I'm embarrassed of, but it's got tons of flavor now I swear. Using a strainer remove the lumps formed in the sauce by the cheese and garlic.