Do not forget to Just Finish Something Already so you can brag about it on Monday!
Only a few weeks left of this blog hop – so come on, you slackers!
And now on to our regularly scheduled post.
What I made for dinner the other night –
Pasta with homemade Alfredo Sauce. Or as we call it – Mac-o-Chee.
Alfredo sauce is actually not that hard to make. It only has a few ingredients and it’s not THAT much more of an effort than the chemical-laden boxed stuff.
- Parmesan Cheese, grated (not the stuff in the green can)
I find it helpful to get all the ingredients ready before I start making the sauce, because otherwise I am scrambling and the sauce is clumping and I am getting all agitated over a stupid sauce and then I feel like an idiot and then I am cranky.
In a medium saucepan, melt 2-ish tablespoons butter over medium heat. Then sprinkle an equal amount of flour over it and whisk it for a minute or two. Gradually pour 1 1/2 to 2 cups of milk into the pan, whisking continually like a madperson.
Whisk-whisk-whisk. This is the key. Do not think you can leave this unattended for a minute to yell “dinner will be ready in a minute! get off my back already!” listen to your little darlings conjugate their advanced Latin.
Or whatever the heck you do to Latin.
If you leave your husband in charge of the stirring, make sure he knows you don’t mean stand there motionless and watch the game.
If you do leave your sauce unattended and whisk-less, nothing will look amiss on the surface, but when you begin to stir again you will see that all the flour has sunk to the bottom and turned into a gloppy, lumpy mess.
And you will be very sad indeed.
After a few minutes, your milk will come to a bubble and start to thicken. Do not let it boil, and do not let it get too thick – you still have to add the cheese. When you see it begin to thicken, turn off the heat and whisk in the cheese. Some recipes call for as little as 1/3 cup of cheese, but I am not That Kind Of Girl and put in more like 2/3 cup or maybe even a whole cup, depending on how much milk I put in and how thick I want it.
I don’t measure anything when I make this – I probably grate 1/3 to 1/2 of one of those little triangles of parmesan you buy at the regular grocery store. One time I ran out of milk because SOMEONE had put the carton back in the fridge with only two ounces left and I had to use chicken broth for the rest of the liquid. It turned out fine.
Sometimes I don’t have enough parmesan and have been known to tear up a couple of pieces of Velveeta into the sauce. Just don’t use a stringy cheese like mozzarella or cheddar, or you will spend the next 30 minutes watching your kids make a gigantic mess all over your table and themselves and playing those annoying dinner table games.
Season with salt and pepper, as desired.
Feel like a hero because I JUST MADE ALFREDO SAUCE, FAMILY!
Wait for family to applaud.
Wait a very long time.