My oldest son loves a good pasta and cheese sauce. He could probably live on Mac & Cheese or Fettuccine with Alfredo Sauce every other day and not get bored. This same son prefers rather blander tasting foods. If I weren’t cooking for him, I would add some red pepper flakes to give it a bit of a zip. If I weren’t cooking for my husband, I would saute some shrimp in the butter with a little seasoning of your choice and pull the shrimp out before adding the rest of the ingredients for the sauce. Toss the shrimp back into the sauce just before serving. The same could be done with chicken, mushrooms, or any number of meats or veggies.

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A whole stick of butter is melted in a large saucepan. I use salted butter because that is usually what I keep in my refrigerator. If you use unsalted butter, you might want to add more salt later. Heavy cream is added to the saucepan next. I allow the cream to warm before adding the cream cheese. To be honest, I didn’t measure my salt. I grabbed two large pinches of salt and tossed it in before I remembered to measure. You can comfortably assume that it was AT LEAST a half teaspoon or more. I also added a little more salt at the end.

Freshly grated Parmesan cheese gives this sauce a crowning touch. Fresh ground pepper and adjust the salt to your liking, and this sauce is finished. Really, it is just that easy.