Three Cheese Alfredo Sauce Recipes

THREE CHEESE ALFREDO

Steps:

• Bring a large pot of water to a boil. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add pasta and cook until al dente, about 2 minutes short of package directions. Drain the pasta and set aside.
• Meanwhile, heat a large, deep skillet with the olive oil. Once warm, add the flour and Parmesan Asiago Dipper. Stir to create a paste (roux) and cook for 3-5 minutes until flour has turned slightly golden.
• While whisking, add the warm milk. Stir until smooth and slightly thickened.
• Sprinkle in the cheese, 1 cup at a time. Stir until melted and smooth.
• Stir in the lemon juice and season to taste with sea salt and fresh ground pepper.
• Toss in the cooked pasta until well coated. Finish with a fresh grate of pecorino and enjoy!

THREE CHEESE CREAMY ALFREDO SAUCE

Steps:

• Melt butter in the saucier pan. Add whipping cream and creme cheese. Cook and stir with a whisk over medium heat until cheese has melted.
• Start your water for the noodles and cook noodles according to package instructions. Once noodles have cooked using a strainer drain water from noodles in sink. Place noodles back into pan and set aside.
• Back to the saucier pan add minced garlic, Italian seasoning, salt and pepper. Stir until well blended. Add grated parmesan and gruyere cheese. Continue stirring and cooking over medium heat for about 3-5 minutes.
• Add some sauce to pan of pasta and toss. Place pasta in serving dish and enjoy! Add additional sauce to individual servings if desired.
• Mushrooms: I like to add sliced mushrooms to this dish. I place about 3 Tablespoons of butter in a small pan and saute about 8 ounces of mushrooms until soft and browned.
• Cherry tomatoes: When boiling the pasta half way through the cooking time I throw in a few cherry tomatoes into the hot water. Then drain noodles as usual when done cooking.
• Chicken: I don't always add chicken to this recipe but when I do...hahaha...sorry about that I just couldn't resist. I will use boneless/skinless chicken tenders or chicken breasts. Cook thoroughly over medium heat, slice into strips and add to top of pasta.
• Asparagus is also optional but if you decide to include it in this recipe you will find using this steamer pot is a lifesaver! It will actually steam the asparagus while standing up. Another tip: when asparagus is purchased at the grocer it usually has a rubberband around the top and bottom to keep it neatly in place. When using the steamer pot I just rinse the asparagus off with water and while keeping the bands in place I put the asparagus right in the pot (bands and all). After the asparagus has cooked to my preference, which for this dish is al dente, I remove the cooked asparagus with kitchen tongs and place on a plate. While using kitchen shears I then remove the rubber bands. Works like a charm!

THREE-CHEESE ALFREDO SAUCE

Steps:

• -Melt butter in sauce pan on medium
• -Add cream cheese and stir till melted and creamy
• -add garlic and pepper
• -Gradually pour in milk until well blended and creamy
• -Stir in mozzarella until melted.
• -Mix in parmesan
• add salt as desired
• It thickens as it cools. Thin with nonfat milk if needed.
• Note: Because nonfat cheeses don't melt quite the same as high-fat cheeses, you may need to pop the sauce in a blender to smooth it out, or use a hand blender.

CREAM CHEESE ALFREDO SAUCE

Steps:

• Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.
• Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.

THREE-INGREDIENT KETO ALFREDO SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined.
• Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.

THREE-CHEESE ALFREDO SAUCE

Steps:

• -Melt butter in sauce pan on medium
• -Add cream cheese and stir till melted and creamy
• -add garlic and pepper
• -Gradually pour in milk until well blended and creamy
• -Stir in mozzarella until melted.
• -Mix in parmesan
• It thickens as it cools. Thin with nonfat milk if needed.
• Note: Because nonfat cheeses don't melt quite the same as high-fat cheeses, you may need to pop the sauce in a blender to smooth it out, or use a hand blender.

THREE CHEESE CHICKEN ALFREDO BAKE

Steps:

• Prepare pasta according to package directions; drain and return to pot.
• Stir together all ingredients except mozzarella cheese.
• Spread mixture into a lightly greased 13- x 9-inch baking dish.
• Sprinkle evenly with mozzarella cheese.
• Bake at 350° for 30 minutes or until bubbly.

FOUR CHEESE ALFREDO SAUCE

Steps:

• On medium low, heat the butter in a pot.
• Add the garlic and pepper. Cook until garlic is golden brown.
• Reduce the heat to low.
• Slowly add the cream, stirring continuously until all the cream is in the pot.
• Simmer the cream for five minutes. Then stir in the parmesan, asiago, romano and the spices.
• Add the mozzarella and stir until smooth. Simmer for five more minutes then turn off the heat. serve as soon as possible.