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The sauce should be eaten immediately or kept at room temperature before serving. If you can't use the whole recipe, only make one serving.Continue to whisk until everything is blended. Step 2: Whisk while slowly pouring in the heavy cream. Serve over steamed vegetables, fish and meat. Step 1: In a small sauce pan or skillet melt butter with added roasted garlic.If too thick, add a splash of water or cream. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. When the cream comes to a simmer, the water content evaporates, leaving a deliciously thick sauce behind. Heavy cream contains at least 36 butterfat (as compared to milk’s 3.5 and half-and-half’s 12). Stir until melted and bring to a simmer. If you make the recipe with heavy cream, you shouldn’t need to thicken this Alfredo sauce.Add the grated cheddar cheese (or any hard cheese of choice) and cream cheese. Place the cream and butter into a small sauce pan and gently heat up.2 tbsp water or more cream if you need to thin it down.1/ 2 cup grated cheddar or hard cheese of choice (60 g/ 2.1 oz).1/ 4 cup cream cheese or soft goat cheese (60 g/ 2.1 oz) Ingredients 4 tablespoons butter (1/2 stick) cup all-purpose flour 3 cups reduced-fat milk 2 cups shredded sharp Cheddar cheese cup grated Parmesan.Melt the butter in a medium saucepan over medium heat. Cook the macaroni to al dente, according to package instructions. 1/ 4 cup heavy whipping cream (60 ml/ 2 fl oz) Instructions Preheat the oven to 325 degrees and lightly grease a square baking dish.

Total carbs 1.4 grams Fiber 0 grams Sugars 0.9 grams Saturated fat 12.7 grams Sodium 149 mg ( 6 % RDA) Magnesium 6 mg ( 2 % RDA) Potassium 41 mg ( 2 % EMR) Ingredients (makes about 1 cup, 4 servings)