2 cups half and half (or 1 cup milk and 1 cup heavy cream)
1 tablespoons unsalted butter
1 teaspoon garlic powder
½ cup fresh shredded Parmesan cheese
½ cup fresh shredded Romano cheese
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper (or white)
together butter, garlic and half & half, bring to a simmer, in a
medium saucepan over medium heat. Add cheeses and whisk to combine.
Remove from heat. Add cheese, a handful at a time. Stir until the
cheese is melted and then add the next handful. Add salt and pepper.
Stir until cheese sauce is smooth. Remove from heat and allow to cool
for 5 minutes. Alfredo sauce will thicken as it cools.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.