There’s nothing quite like Olive Garden’s Alfredo Sauce – rich, creamy, and indulgently smooth, it’s the ultimate comfort food that makes any pasta dish shine. You don’t need to head out to a restaurant to enjoy this iconic sauce. This homemade version nails that luxurious, velvety texture and perfectly balanced garlicky-cheesy flavor. Whether you’re tossing it with fettuccine or drizzling it over veggies, this recipe delivers restaurant-quality Alfredo right to your table.
Our #1 Tip For This Recipe: Always use freshly grated Parmesan cheese. None of that pre-shredded stuff—it just doesn’t melt the same and can leave your sauce a little gritty. Grating your own cheese might feel like an extra step, but trust me, it makes all the difference. The result? A sauce that’s luxuriously creamy every time.
Ingredients: Olive Garden Alfredo Sauce Recipe
Ingredients Overview
You’ll need:
- DAIRY:
salted butter, heavy whipping cream, whole milk, parmesan cheese
- PRODUCE:
fresh parsley, minced garlic
- SPICES & PANTRY
garlic powder, salt, all-purpose flour
- PASTA
fettuccine
Selecting The Perfect Parmesan
Here’s how to choose the best Parmesan cheese for your Alfredo sauce:
- Get “Parmigiano Reggiano” – Authentic Parmigiano Reggiano is the gold standard for Parmesan cheese. It’s aged for at least 12 months, giving it a rich, nutty flavor and a perfect texture for melting. Check the rind for the official “Parmigiano Reggiano” stamp.
- Buy it in a Block – Skip the pre-shredded or grated varieties, as they often contain anti-caking agents that affect the texture of your sauce. A block of Parmesan stays fresher and ensures the best flavor.
- Use Your Senses –
Look – pale yellow color with no white spots or discoloration
Smell – fragrant, slightly nutty aroma. If it smells sour or overly sharp
Taste – slightly salty, nutty, and complex, with no waxy or artificial aftertaste
Tips for Making A Copycat Olive Garden Alfredo Sauce
Temperature Control Is Key
- Bring your ingredients, including cheese, to room temperature before starting. Cold ingredients can cause the sauce to seize up or take longer to combine smoothly.
- Use low heat when sautéing the minced garlic in butter. Cook just until fragrant — about 30 seconds to 1 minute — to avoid burning, as it can make the sauce bitter.
- Cook the sauce over low to medium-low heat. High heat can cause the cream to scorch or the cheese to separate and turn grainy.
Achieve Creamy Alfredo with Gradual Mixing
- When adding flour, whisk constantly to avoid lumps. Similarly, whisk while adding the cheese to ensure it melts evenly and doesn’t clump.
- Don’t dump all the Parmesan in at once. Add it a little at a time, whisking well after each addition. This ensures it melts smoothly into the sauce.
Tips for the Perfect Consistency
Alfredo sauce shines brightest when served fresh, as it’s silky, creamy, and coats pasta beautifully straight off the stove.
If making Alfredo in advance, keep it slightly thinner than usual. This gives you wiggle room to adjust the consistency when reheating or mixing with pasta.
It’s normal for the sauce to thicken as it cools or sits. Here’s how to handle it:
Thickening After Mixing with Pasta – Don’t worry if the sauce seems a bit thin in the pan. Once combined with hot pasta, it will naturally thicken further, thanks to the starches in the pasta. Resist the urge to over-thicken while cooking, or you’ll end up with a gluey sauce once everything comes together.
Save Your Pasta Water – Before draining your pasta, scoop out a cup of starchy pasta water. This starchy liquid is a secret weapon for achieving the perfect sauce consistency. Add a splash to the Alfredo sauce while tossing with pasta to help the sauce cling better and adjust its thickness as needed.
How To Serve Olive Garden Alfredo Sauce
When it comes to Alfredo sauce, it’s all about keeping it simple, creamy, and downright irresistible.
This rich, velvety sauce was made for tossing with pasta, but don’t stop there—it’s the ultimate blank canvas for adding your favorite proteins, fresh veggies, and sides.
Use This Sauce On
- Chicken and Broccoli Penne Alfredo
- Chicken Spinach Alfredo
- Chicken Alfredo Stuffed Shells
- Asiago Chicken Alfredo
Pasta Recommendations
Fettuccine is the go-to pasta for Alfredo because its wide, flat shape allows the creamy sauce to coat it evenly. Each strand holds plenty of sauce, ensuring every bite is rich and satisfying.
Alternatives to Fettuccine
Similar to fettuccine but slightly thinner, linguine is a good option if you want the creaminess of Alfredo without it feeling too heavy. It’s great for a slightly lighter take on the dish.
While not traditional, spaghetti works in a pinch. Its thin, round shape still picks up enough sauce, though you may need to toss it well to ensure an even coating.
Other Great Options
If you’re looking to venture beyond the classics pasta pairings, there are plenty of other options that work wonderfully with Alfredo sauce.
- Try pappardelle for its wide ribbons that hold rich Alfredo sauce beautifully, or tagliatelle for a lighter alternative.
- Bucatini adds a fun twist with its hollow center capturing extra sauce.
- Penne and rigatoni trap creamy Alfredo in their tubular shapes, while cavatappi’s spirals cling to every drop, adding playful texture.
Adding Protein & Vegetables
For Protein: Grilled chicken breasts are a classic choice that pairs perfectly with the creamy sauce. If using shrimp, sauté them in garlic butter for extra flavor. For steak tips, season with a bit of salt and pepper before cooking to keep it simple yet delicious. Salmon works well too—roast or pan-sear it and flake it over the pasta just before serving.
For Vegetables: Steamed broccoli adds a fresh, green touch and is super kid-friendly. Sautéed mushrooms give an earthy depth to the dish. Roasted red peppers add a sweet, smoky flavor, while asparagus brings a light, crisp bite.
Tips:
- Cut proteins and veggies into bite-sized pieces for easier eating and better mixing with the pasta.
- If you’re short on time, use pre-cooked rotisserie chicken or frozen veggies that can be quickly steamed.
- Want a little crunch? Sprinkle crispy bacon or toasted breadcrumbs on top.
Pair With Side Dishes
- Copycat Olive Garden salad
- Caesar salad
- Simple sauteed vegetables
- Air fryer cabbage
- Garlic bread
- Cheesy pull-apart bread
MORE SAUCE RECIPES
Storing Olive Garden Copycat Alfredo
To store Alfredo sauce properly, allow it to cool completely before transferring it to an airtight container. We find a jar with a tight lid works well. You can refrigerate the sauce for up to three to four days.
For longer storage, Alfredo sauce can also be frozen, but keep in mind that the texture may change slightly due to the cream content.
To freeze, place the sauce in a freezer-safe container, leaving some room for expansion, and store it for up to two months. When ready to use, thaw the sauce in the refrigerator overnight.
How To Reheat Alfredo Sauce:
Reheating Alfredo sauce is simple but requires a gentle touch to maintain its creamy texture.
- Warm it on the stovetop over low heat, stirring frequently, or use the microwave in short intervals, whisking until smooth.
- If the sauce feels too thick, add a splash of milk, cream, chicken broth, or reserved pasta water to loosen it and restore its velvety consistency.
- Avoid high heat, as it can cause the sauce to separate.
Olive Garden Alfredo FAQs
Making alfredo sauce in a crockpot can work, but it requires some attention to maintain its creamy consistency. Check out our recipe for Slow Cooker Olive Garden Chicken Pasta for tips.
You can double this Olive Garden pasta sauce recipe. Use a large pot to prevent overflowing and stir frequently to avoid scorching. When adding the cheese, whisk continuously to keep the sauce smooth and creamy.
Our recipe for copycat Olive Garden alfredo sauce makes approximately 3 to 3½ cups of sauce, enough to coat about 1 pound of pasta and serve 4 to 6 people.
Unfortunately, alfredo sauce is not suitable for canning due to its dairy content. The high fat and protein in cream, milk, and cheese can cause separation during the canning process and create an unsafe environment for bacteria. This is because home canning cannot reliably achieve the high temperatures needed to kill potential pathogens in low-acid, dairy-based sauces.
You can buy fresh Parmesan cheese for shredding at most grocery stores (look in the deli or specialty cheese section), warehouse clubs, Italian markets or online retailers. For the best quality, choose Parmigiano Reggiano with the official stamp on the rind and avoid pre-shredded varieties for optimal flavor and texture.
You can use pre-grated or pre-shredded Parmesan, but for the best results, choose pre-shredded over grated, add it gradually, and whisk constantly over low heat to ensure it melts smoothly. The texture will not be as silky as with fresh Parmesan.
There’s something undeniably satisfying about recreating restaurant-quality Alfredo sauce in your own kitchen. It’s rich, creamy, and indulgent—a little bowl of comfort that feels like a special treat every time.
Whether you’re serving it over pasta, pairing it with your favorite add-ins, or savoring it straight from the spoon (no judgment here!), this recipe is sure to become a staple.
So grab your whisk and get that Parmesan ready because once you’ve tasted this copycat Olive Garden alfredo sauce you’ll never go back to the jarred stuff again.
More Italian-Inspired Recipes
Olive Garden Alfredo Recipe
Ingredients
- 16 ounces fettuccine
- 6 tablespoons salted butter
- 1 tablespoon garlic, minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
- 1¼ cup heavy whipping cream
- 1½ cup whole milk
- 1 cup parmesan cheese, shredded
- fresh parsley, finely chopped
Instructions
- Cook pasta per package directions, drain and set aside.
- In a large skillet over medium heat, add butter and let it melt. Add minced garlic, garlic powder, and salt. Whisk together to combine.
- Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2 to 3 minutes.
- Add parmesan cheese and whisk together.
- Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce.
- Garnish with fresh parsley and serve.
Video
Notes
- Heating the butter and cream to bubbling so that the cheese melts better when added.
- To help make your sauce extra creamy, allow your cheese to come to room temperature before adding it to the sauce.
- Alfredo sauce thickens while standing and thickens even more when added to pasta. If it seems too thin, resist the urge to thicken it as it will thicken once mixing it with your pasta.
Nutrition
Comments
Bethany says
How much garlic powder do you use? It’s not listed in the ingredients but is in the instructions. Thanks!
Layne Kangas says
It’s one teaspoon of garlic powder. Enjoy!
Peg Patricia says
I would like to add chicken, can I do that and when. I thought at the very end. I want it cooked before adding it.
Layne Kangas says
Hi, Peg – I would cook the chicken separately and then add it at the end when plating. Enjoy!!
Cindi Breese says
Tried this last night! It was delicious! Very easy, requires very little prep! Will definitely make again and pass on to friends!
Rebecca says
Can I use the bagged, pre-shredded Parmesan cheese?
Layne Kangas says
I would recommend shredding it yourself as it melts better! 🙂
Lisa Rodgers says
Made this today and OMG!! It was delicious and very easy to make. I grated my parmesan myself and I think it made it better then using package cheese. My entire family was amazed how delicious it was and that it tasted as good as our favorite Italian restaurant maybe even better! My husband was very impressed with it
Dani says
OMG!!! Can I give this more than 5 stars?! Olive Garden’s alfredo is my favorite in the entire world, and this is just like it! I am a SUPER picky eater, and my 4yr old doesn’t normally like alfredo, but loves this! And it was super easy to make. I am going to make this all the time, and recommend this recipe to everyone I know. Thank you!!!
Layne Kangas says
Yay, that’s wonderful to hear! So glad you loved it!
Ava says
How many box’s of pasta do I use. I use 2 box’s so do I need to double up the recipe?
Layne Kangas says
Hi, Ava – this recipe is for 16 ounces of pasta so you would need to adjust the sauce amount accordingly if you’re using more than 16 ounces. Enjoy!
Dawn says
What can I substitute for the flour that’s lower in carbs and would still thicken the sauce?
Layne Kangas says
Hi, Dawn – you might be able to use something like coconut flour if you are doing keto. I have not tried that with this recipe, so I can’t say for sure how it would turn out. I typically thicken sauces with either flour or a little cornstarch and both have carbs. There might be someone who specializes in low-carb that will have an answer if you search on Google. Enjoy! 🙂
Kelsey says
Do you have to use whole milk or can you use 2% milk?
Layne Kangas says
It will be creamier with whole milk but you could use 2% if you need to.
Suzanne says
I love this recipe. Super easy! And came out perfectly!
April says
Can freshly shredded pecorino Romano be substituted for parmesan cheese? I have bagged shredded parm at home but whole pecorino Romano so was wondering if I could sub or combine them together and achieve a similar taste?
Layne Kangas says
I haven’t tried that personally so I don’t know if it will impact the end result. I would imagine it would work! Please let me know if you test it out!
Kathy says
Excellent recipe easy to make!
Lynn says
This is a keeper! It was picky eater son approved! I have made it twice in a week; once with penne noodles and tonight, it went over spaghetti squash abs topped with shrimps and veggies. It’s also easy to make.
Gloria says
Literally the best sauce ever, so good!
Cindi says
Absolutely delicious! Super easy to make!
Robby says
Easy and outstanding recipe. I have cooked this quite a few times and everyone one loves it when I do.
Liane says
So, I added what I had… Some aged cheddar, some pre grated parmesan cheese, whipping cream, 1%milk and some fresh grated nutmeg… I ended up browsing the butter with the garlic(oops but a great oops) and followed the directions. Omg so delicious!!
Martha says
I’ve tried about 5 different alfredo sauce recipes and this by far is the superior one! It tasted so good and reheated great in the microwave at 30 second intervals! My only question is the correct amount of time it will last in the freezer? It says 6 months in one part of the article and yet 2 months in another part. This would be great to thaw and have dinner made in 15 minutes! I just love this easy recipe! Thanks so much!
Layne Kangas says
Two months is correct! Enjoy 🙂
Gloria says
This is the best!
Tracie Jackson says
Delicious
Tee V. Q says
Very smooth, creamy, and has good taste. I added Shrimp and Crab. My go to Alfredo sauce recipe!❤️
Christine says
Would be interesting to learn Olive Garden thier cooks
Barbara Walsh says
Better than Olive Garden!
Tricia says
We’ve made this a few times now and chose to double the recipe both times so we had leftovers. It reheats well and we even used the leftovers as a sauce for chicken alfredo pizza. Definitely a keeper!
B says
How did you reheat it? Microwave or stove top? Did you need to add anything to it when reheating it?
Layne Kangas says
Hi, B – this is covered in the post. Here you go: The alfredo sauce can easily be reheated either in the microwave (the time will vary depending on the quantity) and then whisked until smooth. You can also reheat the sauce on the stovetop on low heat until heated through. If you find that the sauce is still too thick, add a splash of milk or chicken broth when reheating. Enjoy!
Vickie says
Oh my, my, my!! Yummy! This is the best Chicken Alfredo recipe out there. It tastes just like Olive Garden, which is my all time favorite restaurant. So simple to make and doesn’t take a long time either.
Try it, you will not be sorry!!!!
A.Thomas says
Easy recipe to allow , good flavor and is nice and smooth. I will have to remake this recipe due to I made a boo boo. I used unsalted butter instead of salted butter, and was wondering why it was lacking salt 😂 so I added some salt to my portion on my plate and it was very good and definitely what the recipe was lacking. Ima definitely make this again but with salted butter for sure.
Adriana says
So good, my family loved it!!
Valerie says
This was super duper easy to make and is SO FREAKING DELICIOUS!!! My husband was flabbergasted that the sauce was homemade.
Linda says
Easy and delicious!
Valerie Gallegos says
First time making this. OMGOSH, this is amazing. I will definitely make my Alfredo using this recipe from now on. I won’t buy Alfredo in a jar ever again
Liz says
Sooooo delish. Did not change a thing, other than doubling the recipe. It is a bit thin but as the recipe says, it will thicken over the noodles and it does. Sooooo gooood.
Evelyn Stallings says
Love homemade Alfredo sauce , among other different Italian recipes, can’t beat homemade.
Sheryl B says
This is my favorite Alfredo recipe. Soooooo good.
Lisa A Stebbins says
Yummy!!!
Brenda Newman says
Spaghetti noodles love the red flake suggestion I like a kick to my food.
Venie Appleby says
Great recipe! Sooo good!
Such a versatile recipe, thank goodness because depending on which granddaughter wanted it, the ingredients used are different.
One likes the traditional recipe with fettuccine noodles and no extras.
The oldest loves hers with ziti (with lines) pasta, broccoli, sometimes chicken and she adds her own heat (red pepper flakes)
Cindy says
Loved it! Added shrimp
And peas with medium shells foor a complete dinner. The sei d time I used fettucinninnoodlrd with prosciutto ribbons and oeas. Third time, made as is with fettuccini and served along sid shot Italian saiges and peppers. We really liked it.
aLISSA says
I would try adding chicken and a veggie, maybe broccoli.
Michelle says
I would love to try this with asparagus!
Kristen says
I love Alfredo with linguine! Yum!
Kim Phillips says
I think I would add some chicken to the alfredo sauce for some protein. Then it would be perfect.
Raafia says
Seems like a good recipe. I would probably add cheddar cheese instead of Parmesan cheese as it’s sme and taste is too overwhelming for me.
Toni Randall says
The vegetable I like to add is broccoli give it more flavor and color
Deborah Andross says
I would add shrimp to my recipe for something different.
Gabriela says
My favorite type of noodle to serve with alfredo sauce is Bowtie
Danielle says
Thank you so much for this recipe!
What’s your favorite type of noodles to serve with alfredo sauce? I like Linguini
What type of protein would you add to your pasta? Chicken
Do you add vegetables? Sometimes I will add mushrooms
Would you add a different type of cheese to your sauce? No, I like it the way it is.
Have you ever added crushed red pepper flakes for a little heat? No, I am not fond of the heat.
Teresa Gerber says
I love linguine with all my Italian dishes:)!!! Thank you for all your awesome recipes!!
TeAuna Drayton says
Linguine is my favorite noodles to pair with Alfredo sauce!!
Janice says
I will try making this with bow tie pasta. Sauce is yummy- I wonder if it would freeze well for later.
Layne Kangas says
Hi, Janice – you can also freeze leftover alfredo sauce for up to 2 months. To do so, place the sauce in a freezer-safe bag or container and place it in the freezer. Let it thaw before reheating for a super easy dinner! Enjoy!
Pat says
Absolutely love this! Good with shrimp or chicken. Have added mushrooms and broccoli. Such a treat!!
Carol says
This is a winner. I always love to add shrimp. So so good!
Allison Sammarco says
I actually love to add peas to my Alfredo!
Lori Pennington says
I use egg noodles when I make alfredo sauce and noodles and I add chicken to it my son’s girlfriend makes alfredo sauce all the time from scratch…..
Meredith says
So delicious! I added mushrooms and served it with baked chicken breasts.
Nan Waites says
Awesome sauce! I would add some good ol’ Lowcountry shrimp. Yum Yum!!!
Sue says
Our grandson made this dish and it was served at a restaurant he worked at. It was a hit.
judith g odwyer says
i use fettuccine noodles and either put shrimp or chicken in my alfredo sauce and mushrooms
BobbiJo says
Any kind of pasta is great to use
Christina Miller says
I love Olive Garden Alfredo Sauce. I would add chicken or shrimp and broccoli.
Sandy Richardson says
I like to use angel hair pasta with Alfredo sauce!
Jackie says
I loved this it was even better than the Olive Garden!!!
elizabeth says
This recipe is so simple and the sauce is perfection *chefs kiss* I usually add chicken and broccoli to my alfredo!
Sherrie says
I haven’t tried this yet, but I would use bowtie pasta!
Alex S says
love alfredo. mostly like it with spaghetti noodles or penne, but sometimes i add bowties. theyre just too cute.
Ethelann says
This recipe is simple to copy. I’m going to try tweaking it just a bit & see how it tastes. I’ll substitute the regular salt with onion salt & maybe try this sauce with regular spaghetti noodles. Add some carrots,broccoli, & cauliflower. Hope it tastes just as great. I will of course use chicken for my meat preference.
Ethelann Hall says
A very easy recipe. Will experiment a bit I think. I’m going to try using onion salt in place of regular & add carrots,broccoli,& cauliflower. Of course, I’ll stick with chicken as my meat. Thanks for sharing.
Sheila Jo Shreve says
I like to add a little chicken as protein and broccoli. It just kicks the recipe up a notch.
Family loves it!!
Eileen says
The recipe is very simple. I use fettuccine noodles with mushroom, red peppers and broccoli with baked chicken. For the cheese I use parmesan and brick cheese. Goes nicely with a caesar salad. Thank you for sharing.
Karen says
I would use pasta shells so they would hold more of the sauce.
Kevin says
Sorry. Spell check. I am cool but meant Cook. Also salt and pepper. The auto correct here is aggressive. Lol
Yolanda says
I made this and it was delish!! Thank you for sharing!
Valerie Ridnouer says
Excellent! My grandson absolutely loves it when I make this Chicken Alfredo! Turns out every time!
Kassidy says
Will a package of generic brand shredded Parmesan be okay instead of the expensive small container?
Layne Kangas says
Hi, Kassidy – yes, you could. Enjoy!
Florence says
Just made this for the first time and I honestly think I liked it better than OG’s!!! I sprinkled on some Morton Nature’s Seasons in addition to the parsley and I couldn’t get over how good it tasted!!! This is now my go to Alfredo sauce recipe. Until now, I just couldn’t find one that I actually liked. Definitely recommend!
Kristi @ Mulch and Paint says
Looks delicious! This is my daughter’s go-to entree at Olive Garden…so I am excited to try this recipe for her. PINNED!!!
Mercy T says
Yum! Easy. I added spinach and mushroom to it, absolutely tasty!
Jane says
Just the best! So great to have ready in freezer for those hectic workdays! Gracias!
Diane says
This was delicious, super easy to make and a keeper for sure. I used freshly grated Parmesan cheese as well as garlic as there is no substitution when it comes to Alfredo sauce for me.
Thank you for sharing this amazing recipe with us.
Terri says
Excellent Alfredo sauce and so easy! Thank you!
Kim says
This is a terrific base! I sautéed Italian sausage, mushrooms, shopped spinach and roasted red peppers and added with pappardelle pasta and it was amazing.
Martha says
Made this for my family for lunch…kids AND adults loved it! Very much like the Olive Garden recipe I feel…I added a smidge of freshly grated nutmeg to the sauce-Yum! definitely told do do it again!…Might try it with some sausage next time instead of chicken?
Sue says
I love this recipe! It’s so easy to make and comes out perfectly. Thank you for the recipe!
Elaine says
Easy & very tasty!
Dana Carlson says
Followed this recipe exactly and the sauce was perfect. Tasted just like Olive Garden! The only thing I changed was adding 12oz of pasta rather than 16oz at the end so it was more saucy. Definitely a keeper.
Abby says
I absolutely loved this! I’ve made this twice already this month. My second go around, my milk was expired by 5 days but luckily it didn’t smell bad and my husband swears it tasted better this time than last time.
Janet Lusk says
This is soooo good! My family loves it! I grill some chicken to add to it and it’s a favorite. For reheating, I add a little cream and it makes for fantastic leftovers too.
Anne says
Do you use pre shredded cheese or need to shred your own?
Layne Kangas says
Hi, Anne – we shredded ours! Enjoy!
Stephanie says
Omg its amazing and so easy!!! My kids love it my coworkers even buy thr stuff and ask me to make it for them!
-vee says
I never comment. Ever. This recipe is so excellent when followed closely. Make it the first time, then make it “yours.” You will be pleased!
Audrey says
This was super easy to make and was absolutely delicious! I used Pappardelle because I didn’t have any fettuccine on hand and it was perfect.
Hope says
Honestly the closest alfredo recipe to olive gardens that I’ve ever tasted!! Definitely my new go to!!
Deanna Dellosa says
This is the only recipe I use and my picky kids love it. I also asked at the Olive Garden and they said yes it’s the right ingredients.
Thank you
Damaris says
I only have unsalted butter can I still use that?
Layne Kangas says
Yes, that would be fine. You might want to add a dash of salt to taste then. Enjoy!
Joslyn Sanders says
I absolutely loved this recipe. It turned out great and tasted just like Olive Garden, maybe even better!
Jaci says
Better than Olive Garden…
Pam says
Absolutely delicious!!!
Natalie says
Hi! I’ve recently have been told I need to go gluten free, and this recipe is a staple in our house. Is there anything I can substitute for the flour to thicken?
Layne Kangas says
Hi, Natalie – you could use a gluten-free flour in it, enjoy!
Darrell says
Incredibly delicious!!!!
Sasha says
Very easy and fast to make. Super tasty.
Debra K says
This really is a great recipe. I make it all the time.
Tammy says
Tried this once and it has been my to go to recipe for a sauce. Family loves it and taste so much better than others I have tried.
Antoinette says
This sauce is amazing. The first time I made the mistake of using jarred cheese. When I made it tonight I used a block of fresh cheese and grated it. Made a big difference. I will keep this in my rotation.