Posted 10/11/2011 4:43:32 PM
I have not actually tried this yet. But it is on the stove as done as it can be... and the sauce is much thinner than alfredo sauce should be. But I know the base to any good white sauce is making a Roux... which I thought was odd when I found flour missing from this recipe. So altho I followed the recipe, next time I will start with a roux... to do this all you do is add a 1/2 cup of flour to the melted butter before adding any other ingredient. It will then add your heavy cream, and let the roux melt and thicken the sauce before adding the cheese.... thats if you desire a thicker sauce. I will add another after I eat this it does SMELL DELICIOUS!!!