Fredo

Supermom requested an upgrade to the Smoked Gouda Alfredo, so here it is:

Smoked Gouda Alfredo

1 pint of cream

4 to 8 oz. parmesan cheese, grated

1 tsp garlic puree

8 oz. grated Smoked Gouda cheese, rind removed

Flour or cornstarch to thicken

Cold milk

Dried Red pepper flakes (or Cajun seasoning), to taste

Olive oil

Salt, to taste

1 tbsp butter

Pasta of choice (Fettuccini, Penne, etc…), boiled to desired consistency

Mushrooms, grilled chicken, or grilled sausage (optional additions to the Alfredo sauce)- amount depends on preference

In a skillet, sauté mushrooms or meat in a little olive oil (if adding to the Alfredo sauce- if not, skip to next step). Add pepper flakes or Cajun seasoning if desired.

In a small sauce pan, heat cream slowly over low heat, careful not to scorch it. Add garlic, salt, and a little of both cheeses. Begin to stir (you will stir constantly to prevent it from sticking and burning on the bottom). Gradually add more cheese as it continues to thicken. This will take a while, so be patient. Add 1 tbsp of flour or cornstarch to a glass of cold milk then pour into sauce to help thicken. If it thickens too quickly, add some milk or cream.

If you are adding mushrooms and/or meat, you will want to bring it back up to heat right before the sauce is done. When sauce is thickened, pour into the skillet with meat and/or mushrooms and let it all simmer together.

In a large serving bowl, pour sauce over pasta and sprinkle a little more of both kinds of cheeses. Sprinkle with Cajun seasoning and serve.

Note- the amount of cheese depends entirely on how thick and cheesy you want your sauce to be.