Williams Alfredo
Yield
2 servingsPrep
10 minCook
10 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
garlic
|
*
|
| 1 | cup |
Parmesan cheese
grated |
|
| 1 | cup |
asiago cheese
grated |
*
|
| ¼ | cup |
butter
|
|
| 1 | x |
black pepper
|
*
|
| 3 | cups |
light cream (half&half)
|
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
garlic
|
*
|
| 237 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
asiago cheese
grated |
*
|
| 59 | ml |
butter
|
|
| 1 | x |
black pepper
|
*
|
| 7.1E+2 | ml |
light cream (half&half)
|
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Toast garlic cloves (peeled and washed) in a 350℉ (180℃) oven F until smooshy and brown, chop garlic with a fork, add everything except half and half.
Cook over low heat until all cheese has melted but not until it starts getting greasy.
Add half and half, cook until thick (add flour slowly if needed, because this sauce thickens itself very well)
Chill overnight, reheat and serve.
