Sauce for noodles or chicken and broccoli
- Carbohydrate 17.5199665217743 g
- Cholesterol 1024.69790136638 mg
- Fat 338.852025097195 g
- Fiber 0.275041661898295 g
- Protein 52.3727693752256 g
- Saturated Fat 210.09633827314 g
- Serving Size 1 1 Serving (683g)
- Sodium 3286.34020986144 mg
- Sugar 17.244924859876 g
- Trans Fat 24.6890690288066 g
- Calories 3269 calories
Step-by-step
- Melt 1 stick of butter, not margarine in pan.
- Add 2 cloves of minced garlic.
- Cook for 2 minutes.
- Add heavy cream.
- Stir in parmesan cheese and cream cheese and cook till melted.
- I used half and half and I didn't have fresh parmesan so I used grated.
- Add salt and white pepper.
- Can add black pepper to taste.
- Also can add 1/4 cup fresh parsley.
- Make this with penne pasta or add chopped cooked chicken and chopped cooked broccoli for stuffed jumbo shells.
- Fill shells with cheese mixture and bake for 30 minutes covered with aluminum foil in a 350 degree oven.
- Can sprinkle Italian bread crumbs on top for an extra crunch.
- Try adding 1 tsp of Italian seasoning.
Velvety richness coats the back of a spoon with a glossy sheen, clinging to pasta without pooling at the bottom of the bowl. Achieving this texture requires an understanding of dairy emulsions. Butter, heavy cream, cream cheese, and parmesan combine fats and water into a stable colloidal suspension. Heat management dictates whether this suspension holds or breaks into an oily slick. Excessive heat causes the milk solids and proteins in the cheese to coagulate into a grainy mass instead of melting smoothly into the liquid fats.
Thermal Control and Emulsion Stability
Maintaining low, controlled heat prevents the high heat required for boiling from tightening the cheese proteins too quickly. Stir continuously while introducing the parmesan and cream cheese to disperse the melting proteins evenly throughout the fat phase. White pepper imparts a sharp heat without dark flecks, while fresh garlic must be sweated gently for two minutes to cook out raw harshness without browning. Grated hard cheese contains anti-caking cellulose powders that alter melting behavior compared to freshly grated blocks, which melt more cleanly due to the absence of additives.
Freezing and Reheating Mechanics
Storage demands caution because high-fat dairy emulsions freeze poorly when subjected to uncontrolled temperature shifts. Water expands into ice crystals that rupture the delicate fat-water matrix, causing permanent separation upon thawing. Prevent total breakdown by cooling the sauce rapidly in an ice-water bath before transferring it to airtight containers for storage up to three months. Thaw frozen portions overnight in a refrigerator at 38 degrees Fahrenheit rather than on a countertop. Reheat gently over low heat, whisking vigorously while incorporating two tablespoons of warm heavy cream to re-emulsify any separated fats back into a unified sauce.
