Whats for Dinner?

Who doesn't love a simple and simply delicious dinner recipe? This alfredo sauce is ready before the noodles are, and is it SO YUMMY!  This is the only meal I cook without Tony Chachere's, it's that good! Sometimes I serve with pan seared, boneless skinless chicken breasts, but this pasta dish can stand on its own. One day we will try it with seafood, or maybe even mushrooms and spinach. . . yum!

 

Ingredients

1 1/2 cup milk
1 1/2 cup heavy cream
3/4 Kraft Parmesan & Romano Cheese
3 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Procedures

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.