I’d like to know if anyone has tried freezing the sauce to have it on hand when you want a quick meal but don’t have the ingredients on hand. Because it uses the same amount of pots & pans –one deep pan for the sauce & one pot for the pasta AND it takes the same amount of time to reheat as to cook from scratch, I would only refrigerate to reheat as a leftover as it won’t save any time to make ahead. Also, do not add the pasta before refrigeration. However, using a microwave is possible, but because you must stir it every 30 seconds, it’s much easier to reheat on the stove top and stir frequently– you may need to add a tablespoon or two of cream or milk when reheating just to help release the stronghold between the cheese & cream molecules. Someone asked about making it and then refrigerating it. Ensure each batch fully incorporates into the flour mixture prior to adding more.
Begin to stir in the milk a few splashes at a time. Whisk to combine, and continue to cook for 3 minutes while the. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Heat a medium saucepan over medium-low heat and add butter, flour, and minced garlic. Sprinkle in flour and cook while stirring for 2-3 minutes, or until raw flour smell is gone, then turn heat to low. Because I’d sooner eat plain pasta than with a jarred Alfredo sauce, I wasn’t sure her sauce would meet my taste expectations, but it’s really good. Meanwhile, heat olive oil in medium saucepan over medium-low heat. Just make sure to stir the cooked pasta in the sauce for a least 2 minutes. The starchy water helps to expand the sauce and does a wonderful job of emulsifying with the fat and cheese. It’s not! I was also a bit skeptical because she said she sometimes uses jarred/pre-made Alfredo sauce. Add 1/2- 1 cup of pasta water to the Alfredo pan after the noodles have been added. I encourage those on the fence or those that may, like I initially did, think that it’s too easy to be tasty. So for our first try, we thought to double the ingredients to use up all the heavy whipping cream and glad to use the unsalted butter.
It’s a great tasting sauce that’s extremely versatile. I’ve made it a handful of times, and in addition to serving it as a simple Alfredo as shown here, I’ve added diced pancetta and frozen peas (or baby spinach leaves w/or w/out stems), as well as, grilled, chunked chicken and frozen peas, shrimp & peas (we like peas!). The sauce is amazingly simple and quite delicious.
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