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Fettuccini Alfredo

2 packages Buitoni fettuccini (I’ve been known to make my own, but I’ve come to rely on Buitoni for a very good product…)
– boil sufficient water and cook the pasta al dente (and really cook it until your teeth tell you it’s done. That’s what al dente means!)
8-10 oz of shredded Parmesan. From a wedge, not a can! Preferably Parmigiana Reggiana but the stuff from Wisconsin is pretty good)
4T butter (not margarine – that’s poison)
3T flour
– we’re making a roux – melt the butter, cook the flour in the butter until nice and bubbly – but don’t brown it
–Add
1 pint half & half
1 C milk
– bring to a boil & simmer until it’s reasonably thickened (that’s your basic white sauce)
– add the cheese to the white sauce & stir in until smooth
– drain pasta
– toss pasta and sauce in a bowl
– overindulge

(If you use cheddar cheese and elbow macaroni, it’s classic macaroni and cheese, oh-by-the-way, but you’d want to sprinkle on extra cheese and some bread crumbs and bake it a while)

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