I didn't get to spend as muc time in the kitchen today as I usually do on Sundays, I had a lot of errands to run. Next Saturday is my daughter's second birthday, and I still have a lot to do.
I like making this sauce because it uses things I usually have on hand. I have a fabulous recipe the alfredo sauce from Olive Garden, but it uses half and half and cream cheese, and I never just have those things lying around.
Three Cheese Alfredo Sauce
1 small onion, diced (about 1/2 cup)
celery, diced (about 1/4 cup)
3 tablespoons butter
2 cups milk
1/4 cup milk
2 teaspoons cornstarch
2/3 cup shredded cheese (romano, parmesean and asiago mixed, I used the one in the can)
salt and pepper to taste
Tony Chachere seasoning
Sautee onions and celery in butter until translucent. Add 2 cups of milk and stir with a whisk. Dissolve cornstarch in 1/4 cup of milk and add to sauce, continuing to whisk. Cook on medium-low for 5 minutes, continuing to stir. Add cheese and salt and pepper. I also add Tony Chachere's, but we like our food spicy! Let the sauce cook down until desired consistency.
I grilled some chicken on my George Foreman and added it to the sauce and served it over penne rigate with a side of steamed broccoli. It doesn't photograph well, but sure is yummy:)