Alfredo Sauce

Hungry kids, frozen ground beef, not much planning ahead for dinner . . . what to do?  Decided to try a little alfredo sauce recipe and cook it up with pasta, chicken, and bacon (don’t cringe, it’s really good).  If I had thought ahead a bit, I would have added some spinach to the pasta as well.  At any rate, sauce went over big.  Here’s the recipe.

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup shredded mozarella (could use romano, etc.)
  • 1/2 cup Parmesano  cheese
  • 2 tbs garlic, minced
  • 1/2 teaspoon fresh nutmeg (see tips below)
  • salt and pepper to taste


  1. Melt butter and add flour. Cook for 3 minutes, stirring constantly to cook (but not burn) flour.  I used medium heat.
  2. Add cream and broth all at once and blend well.
  3. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. Turn heat to low as cheese melts.


The sauce is ready very quickly; I actually had to thin it a bit while my pasta cooked, so plan accordingly.

I didn’t have any nutmeg (fresh or powdered).  I substituted a pinch of pumpkin pie spice and it worked like a charm.

Keep stirring!!!


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