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)
Whisk 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.
