What makes an excellent alfredo sauce?

1/2 cup butter 1 (8 ounce) package cream cheese 2 teaspoons garlic powder 2 cups milk 6 ounces grated Parmesan cheese 1/8 teaspoon ground black pepper Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve. hope this helped cauliflower for alfredo: Makes 1 serving for an entree, or 2-3 servings for a side dish. Wash and cut cauliflower (the pieces can be whatever size you like). Steam the cauliflower until "al dente" (soft, but with a bit of firmness left), about five minutes. Top with Smart Balance spread and parmesan cheese.

I would steam the cauliflower if you can. To make a really good sauce you need to use really good ingredients. Spend the few extra bucks and buy the better brand of cheese or cream. Better quality ingredients come together to give a better quality sauce. Usually, ground black pepper is a prominent flavor in alfredo sauce. Make sure to use freshly ground pepper. Also, I've always loved parsley in my alfredo sauce. A little bit that is finely chopped and added to the sauce and a little on the side for a garnish. Most recipes for alfredo sauce are fairly similar. Take your time, and follow the directions closely from any recipe you use.

Use an asiago cheese in your sauce instead of parmasean - it is more flavorful... Start by making a rioux: 2 tablespoons of butter/marjorine melted in a sauce pan add 2 tablespoons of flour and cook the flour for a couple minutes Then slowly pour in 2 cups of milk and heat on medium high while stirring frequently. You will see the milk thicken (usually it's thick enough just before the boiling point). Once thickened, add in 2 big handfulls of grated Asiago cheese, salt & fresh ground pepper. Stir till cheese is melted Toss the sauce with your cooked noodles and any extras you like to put in (I personally like to have shrimp and asperagus on mine). Top with some grated Asiago.

Unfortunately, the only thing that makes alfredo rock is fat - and lots of it. I make mine up as I go. It's usually a little like this: 1 stick of unsalted butter 1 pint of heavy cream 1 egg 1 tsp of nutmeg 1/2 - 3/4 cup of parm cheese Melt the stick of butter in the pan. Add the cream and nutmeg, bring to low boil (really, really watch it - it happens fast) temper in the egg (temper: put the egg in a small bowl and beat. Add a little of the hot cream, beat. Ad a little more, beat. Keep doing this until you gradually bring up the temperature of the egg without scrambling. If you throw it right in, it'll instantly cook and ruin your sauce) Add your parm cheese (not from a free tube, get grated from the deli section or grated cheese section) and stir. The cheese will thicken your sauce, so add 1/2 c and let it melt. I fyou want it thicker, add a bit more. As for the cauliflower ... I don't know. I wouldn't add it. Alfredo is a rich dish that doesn't need a lot of decorating. You've got a lot going in there. I might just do the carrots (they're sweet) and mushrooms, if anything. It's not a curry, it's a sauce! But you could steam the cauliflower until tender, and then add at the end of your cooking process to the sauce. Hope that helps. I don't usually measure things, so I don't know if the proportions are spot on. They're close, though. Good luck!