The Best Cheeses For A Delicious Alfredo Sauce

Alfredo sauce is a creamy, indulgent treat that is perfect for pasta. It is traditionally made with butter, heavy cream, and parmesan cheese. However, there are many variations of the recipe, with some adding garlic, salt, pepper, Italian seasoning, or a mix of different cheeses like mozzarella, romano, and provolone. The key to a smooth sauce is to use freshly grated parmesan cheese off the block and to avoid pre-shredded cheese, which can make the sauce grainy.

Parmesan and mozzarella

The Role of Parmesan

Parmesan is the star of the show in traditional Alfredo sauce. It adds a sharp, nutty flavour and a creamy texture that is simply irresistible. When making Alfredo sauce, it's best to use freshly grated Parmesan cheese straight off the block. This ensures a smooth, creamy sauce without any graininess. The salty notes of Parmesan also enhance the other ingredients in the dish, making it a key component.

Mozzarella for Melty Goodness

Mozzarella is a popular addition to Alfredo sauce, known for its stretchy, melty texture. While it's important to use the right type of mozzarella (more on that later), adding this cheese creates a gooey, indulgent sauce that clings beautifully to pasta. Mozzarella provides a milder flavour that balances the sharpness of Parmesan, resulting in a more rounded taste profile.

Getting the Right Mozzarella

When using mozzarella in your Alfredo sauce, it's crucial to choose low-moisture mozzarella designed for melting. Fresh mozzarella doesn't melt properly and can expel too much water, leading to a watery sauce. Look for shredded, low-moisture mozzarella, similar to the kind used on New York-style pizza, to ensure the best results.

Proportion and Technique

The key to a perfect Parmesan and mozzarella Alfredo sauce is getting the right balance of cheeses. Use a combination of freshly grated Parmesan and shredded mozzarella, with Parmesan as the dominant cheese. Start by melting butter and oil in a skillet, then stir in cream, garlic, and seasonings. Gradually add the cheeses, stirring constantly, until you achieve a thick, smooth consistency.

Storage and Serving Suggestions

Your homemade Parmesan and mozzarella Alfredo sauce can be stored in the refrigerator for up to five days or frozen for up to three months. It's a versatile sauce that pairs well with chicken, shrimp, or fettuccine. When serving, toss the sauce with your favourite pasta and enjoy the creamy, cheesy goodness!

Romano and Parmesan

How to Make an Alfredo Sauce with Romano and Parmesan

To make an Alfredo sauce with Romano and Parmesan, you will need the following ingredients:

• Butter
• Olive oil
• Heavy cream
• Freshly grated Romano cheese
• Freshly grated Parmesan cheese
• Seasonings (such as garlic, salt, pepper, and Italian seasoning)

First, heat butter and olive oil in a skillet over medium-low heat until the butter is melted. Then, stir in the cream and seasonings. Bring the mixture to a simmer, stirring occasionally for 3 to 5 minutes.

Next, add the grated Romano cheese and stir until the cheese has melted and the sauce has thickened. This should take about 8 to 10 minutes. Once the sauce has thickened, add the Parmesan cheese and stir until smooth.

Note that if you are using pre-grated cheese, you may need to add a small amount of flour to help thicken the sauce.

Variations and Tips

Some recipes suggest adding other cheeses, such as mozzarella or Asiago, to an Alfredo sauce for extra flavour. However, it is important to note that mozzarella is a stringy cheese and may not melt smoothly into the sauce. If using mozzarella, it is recommended to grate it finely or pulse it in a food processor before adding it slowly to the sauce.

To add extra flavour to your Alfredo sauce, you can try adding ingredients such as garlic powder, nutmeg, or dried parsley. You can also experiment with different types of cream or milk to adjust the thickness of the sauce.

Mozzarella and acid

Mozzarella is not a traditional choice of cheese for an Alfredo sauce. The classic combination is butter, cream, and Parmesan cheese, with some recipes adding garlic, salt, pepper, and Italian seasoning to taste. However, some cooks do use a blend of cheeses, including mozzarella, to make Alfredo sauce.

Mozzarella is a stringy, gooey cheese when melted, and this can result in a lumpy sauce. To avoid this, you can add an acid to the sauce to break up the protein chains and prevent goopiness. A small amount of flour can also help to smooth out the sauce. Alternatively, you could use a food processor to finely grate the mozzarella or pulse it, adding it slowly to the sauce.

If you are blending mozzarella with another cheese, Parmesan is a good option, as the two cheeses have similar melting points. However, as Parmesan is saltier than mozzarella, you may need to adjust the ratio of cheeses or add sweet cream to balance the saltiness.

For a smoother sauce, it is also important to shred the mozzarella from a block, rather than using pre-shredded cheese, which has a chemical coating that affects its melting properties. Fresh mozzarella does not melt as well as dried, so this is another factor to consider.

Parmesan and Romano blend

A blend of Parmesan and Romano cheeses is a popular choice for an Alfredo sauce. The two cheeses are similar in many ways, and their combination can create a unique and delicious flavour.

Parmesan

Parmesan is a hard, aged cheese with a nutty, savoury flavour. It is often used in Italian cuisine, grated or shredded over pasta dishes, like Alfredo. Parmesan is a key ingredient in traditional Alfredo sauce, and its sharp, salty taste can help to balance the richness of the cream. It is important to use freshly grated Parmesan, as pre-grated varieties can make the sauce grainy.

Romano

Romano is another Italian hard cheese, with a sharp, salty flavour. It is made from sheep's milk, while Parmesan is usually made from cow's milk. Romano is also a popular choice for pasta dishes, and its strong flavour means a little goes a long way.

The Blend

Combining these two cheeses in an Alfredo sauce can create a unique, complex flavour. The blend can enhance the savoury, salty notes of the sauce, and the sharpness of the cheeses can cut through the richness of the cream. This combination can add depth to the sauce, and the strong flavours mean you may need less cheese overall.

Recipe Ideas

When making an Alfredo sauce with this cheese blend, you can follow a traditional recipe, simply substituting the Parmesan with a blend of the two cheeses. You could also add other ingredients to enhance the flavour, like garlic, Italian seasoning, salt, and pepper.

For a more complex sauce, you could try making a bechamel base to melt the cheese into, or add a touch of acid to help balance the saltiness. You could also experiment with different types of cream, milk, or half-and-half to adjust the consistency and saltiness of the sauce.

Remember, when using a Parmesan and Romano blend, it is important to taste as you go, as these strong cheeses can quickly overwhelm the other flavours in the dish.

Cream cheese

To make the sauce, start by heating butter and garlic in a large skillet. Then, add cubed cream cheese and stir until it starts to melt. Gradually add milk, whisking continuously until the cream cheese is fully melted and the sauce is smooth. Finally, stir in Parmesan cheese, salt, pepper, and nutmeg if desired.

Frequently asked questions