White sauce or alfredo is probably my favorite of all sauces. I like red sauce but it gives me heartburn lol so white sauce has become my best friend.
White sauce goes with pretty much any pasta and you can add to it for flavor so easily.
My fiancee loves my white sauce which is more like an alfredo sauce with a few different fresh cheeses. When he comes home from overseas he always
requests this along with a few other dishes and of course fresh made Italian Bread.
Now I wouldn't consider this a "cheap" sauce to make, the cheese is kind of pricey but it's worth it! I take my time with the heating of the sauce
and I use two different pots because I don't have a gas stove, which is what i prefer when it comes to making this sauce. I start off with a double
sauce pot like this:
I cook the sauce half way in this sauce pot so the cheeses melt and don't stick to the pan and then I pour the sauce into a regular sauce pan and let
it cook on low the rest of the way.
Mblah's Yummy Homemade Cheesey White Sauce
2 cups of milk
1 cup heavy whipping cream
1/3 cup white wine
2 cups FRESH grated Asiago cheese
1 1/4 cup FRESH grated Parmesan cheese
3/4 cup FRESH grated Italian Pecorino Romano
3/4 cup grated Parmesan/Romano (the kind you find in the spaghetti aisle in the plastic shaker)
3 1/2 tbs flour
3 1/2 tsp garlic crushed (I used a mortar and pestle to crush it)
Using a double sauce pot heat the milk and heavy whipping cream on low-medium heat. Once the milk/heavy cream are heated whisk in the flour til there
are no more clumps and then add the wine and whisk til blended. Next you want to slowly
add the cheeses in.
You want to add each cheese in by itself and stir with a wooden spoon til blended then move onto the next cheese until all cheeses are in the sauce.
. Add the garlic and S&P last and mix well with the wooden spoon. I will usually let this cook for about 30mins on low heat
(usually a "2" on most stoves). You must stir regularly so the cheese doesn't stick or form to the bottom of the pan. Once it's blended move sauce
to a regular sauce pan and continue cooking for another 30 more mins on the lowest setting you have. Continue stirring til the cheese is fully
blended. You want to make sure it doesn't stick or clump to the bottom of the pan! If it does lower the heat! I have had to take different steps with
this sauce depending on the stove and type of heat I'm using, be it gas or electric. I prefer gas for cooking always.
I served this with Mezzaluna Brand Basil Pesto Stuffed Pasta
. I found
this pasta at the local health food store. You can obviously use any pasta you prefer. I also made my homemade Italian bread and crushed some garlic
and spread it on some slices and topped with freshly grated Parmesan cheese and baked them at 375F for about 10-15mins.