[quote=oldschool1982;189951]Excuse me but isn't Alfredo a one and done sauce? Meaning one heat and eat. IMHPO it's a butter sauce that uses reduction, the cheese and a Liason to thicken it. I don't believe I've ever seen Alfredo Sauce re heat well. It's just not meant to be reheated. . Plus it's so simple to make why not just do fresh every time?
If it's that important to be able to reheat.... Don't use a microwave. Do it on the stove top and add the pasta and sauce to some already reducing cream or just ake a Bechemel but substitute some of the milk with cream and add some good quality Parm and thicken with a roux like the recipe (Bechemel) calls for it. I'd stay away from cornstach. No offense intended jigz. Just not a big fan of it's use. It has it's place in the kitchen just not in Alfredo sauce.....
No offense taken. I was referring to preventing the Alfredo from breaking when cooled and reheated. I use a small amount simply to hold the components, not really to thicken.
Just my opinion though...