For just over a 10-cup yield of easy homemade Alfredo sauce, prepare 1/2 cup butter, 8 ounces softened cream cheese, 16 ounces half and half, 2 teaspoons garlic powder, 1/3 cup shredded Italian cheese, and salt and pepper to taste. Simmer in a medium sauce pan, and serve.
For best results, add the butter to the pan first, allowing it to melt thoroughly before adding the other ingredients. Next add approximately half the container of half and half, about 8 ounces, stirring and integrating it into the melted butter. Add the room temperature cream cheese and Italian cheese (such as Parmesan or Asagio), making sure to keep stirring with a whisk or spoon until it is fully melted and combined with the other ingredients. Finally, add the salt, pepper and garlic powder, and simmer the sauce for around five minutes.
The importance of continually stirring Alfredo sauce cannot be over-emphasized; if you fail to do so, the sauce may clot, lump and stick to the bottom of the pan. If the sauce does start to become to thick while simmering, add some of the reserved half and half until the texture smooths out and becomes more desirable. Additionally, the cook must keep the burner heat between low and medium. If the heat is too high, Alfredo sauce inevitably burns, leaving an awful and irredeemable scorched taste to the product.