Alfredo Sauce

Simple ingredients, scrumptious results!

Ingredients include: heavy cream, butter, mozzarella cheese, Parmesan cheese, garlic and pepper.

NOTE: I am making a quadruple batch!

First, melt the butter in a stock pot, and then add the garlic and pepper.

Next, stir in the Parmesan cheese a little bit at a time- so it melts right into the butter! I stand at the stove and continuously stir.

Once you are confident that the Parmesan cheese has been thoroughly melted into the mixture, pour in the heavy cream. Keep stirring!

You will know that it is time to add the mozzarella cheese when the previous step begins to haze, letting you know that the cold cream's temperature has been raised. Slowly add the mozzarella, and stir for an additional 5 minutes!

Lastly, I prepare several meal sized containers for freezing!

Technically, I have made 4 batches simultaneously, but each of these containers holds just over 1.5 cups of delicious Alfredo sauce- plenty to feed between 4 and 6 people.

Making a single batch is just as much work as making several batches- but since this sauce freezes well, I plan ahead for several meals!

Recipe Recap: (single batch)

16 ounces of heavy cream

3/4 cup of mozzarella cheese -finely shredded

1/2 cup of Parmesan cheese

1 stick of butter

2ish cloves of garlic

a dash of pepper

My quadruple batch's estimated cost:

64 ounces of heavy cream- $6 (Costco)

4 cups of mozzarella cheese- $1 (self shredded a single brick)

2 cups of Parmesan cheese- $2 (sale at Super Kroger)

4 sticks of butter- $1.50 (Meijer store brand)

garlic & pepper- nominal

Total: $10.50/ 8 meals!