I love a good Alfredo sauce. I used to be intimated by making an alfredo/cheese sauce.

Here is my almost fool proof ( because nothing is 100% fool proof) sauce recipe.

It is very forgiving and can be tweeked with what you have one hand… for those times for example you realize your parm cheese prematurely went bad 😪

You are going to need a combined 16-20oz of the following : milk, heavy cream and or half and half. I prefer half heavy cream half milk but I’ve done all cream all milk etc. The more milk or cream you use the thinner the sauce will be so adjust to your preference.

You will need a block of cream cheese. I use full fat but reduced would probably work as well.

1 cup shredded cheese of choice. The refrigerated shredded parm cheese works best to make the sauce thick while melting well 1 cup of any shredded cheese will work you just may need to mix a little more and be ok with the occasional cheese string. I used half a cup of a mozzarella and half a cup pepper jack.

In a sauce pan add your block of cream cheese and turn on pan to medium. I cut mine up but that’s not necessary.

Add your milk/ cream mixture and salt and pepper to taste.

Mix until well combined.

Add in your cheese. It is best to add slowly but I accidentally dumped it all in at once and it worked out just fine. Like I said this sauce is very forgiving.

If using a shredded cheese other than parm your sauce may look like this. Don’t worry at all. When poured on top of whatever you are eating it with the cheese strings are barely noticeable.

Enjoy 💜