I will be posting some recipes that I made for my daughter's graduation party. The delicious marinara sauce in the above photo is from Planner Perfect Meals.
I used penne for the pasta, keeping it warm by turning a slow cooker into a double boiler. I put about an inch to an inch and a half of water in the bottom of the slow cooker and set a foil pan inside to hold the pasta. My pan was too large to fit all the way inside, so I covered it with foil instead of the slow cooker lid. I kept the temperature on high the entire time, but I probably would have turned it to low if I had a pan that fit. I would recommend finding a pan that fits and raising it from the bottom of the crockpot by using foil balls or a shallow heat-safe container. I tossed the cooked pasta in a little olive oil to keep it from drying out.
Below is the alfredo sauce recipe I made for the party.
Homemade Alfredo Sauce
makes about 2 quarts
- 2 egg yolks
- 2 cups half & half
- 1 cup butter (2 sticks)
- 5 cloves garlic, minced
- 2 TB arrowroot, flour, or cornstarch
- 1 quart heavy cream
- 1 tsp salt
- 1/2 tsp white or black pepper
- 1/2 tsp nutmeg
- 2 oz cream cheese
- 1/2 lb parmesan, grated (about 2 cups, I think)
- Whisk egg yolks and half & half in a small bowl.
- Melt butter on medium heat, add garlic, and cook until fragrant (a minute or two).
- Whisk in arrowroot, flour or cornstarch.
- Whisk in egg yolk/half & half mixture. Heat up a bit.
- Add cream, salt, pepper, and nutmeg.
- Heat on medium or medium hight heat until thickened, whisking frequently (constantly as it gets warmer). Don't let it boil.
- Melt in cream cheese.
- Add parmesan a little at a time, making sure it is melted in thoroughly.
- Egg yolks may be omitted, but they add to the creamy texture.
- You could use all half & half or a mix of cream and whole milk or half & half and whole milk. Just make sure you use something with fat or it will take forever to thicken.
- Can be made ahead of time and refrigerated. Will probably last up to 5 days in refrigerator. I think it would freeze well as long as you whisk it really well when reheating and reheat it slowly. Don't let it boil.