Thank you for this great tip, Danielle!

Hi Clarence If all you have is half and half or just milk, you can make a roux by using equal parts of butter and flour. So for this recipe I would cook the onions/garlic /shallots in the butter as directed. Since she already has the butter just add 1 to 2 teaspoon flour depending on how thick you want your sauce (the onions/garlic/shallots will absorb a lot of the butter leaving you with roughly 1 to 2 teaspoons of non absorbed butter) Cook this for one minute to remove the flour taste then proceed with the rest of the recipe. Please note that when pouring in your half and half/milk, pour slowly and whisk vigorously as a roux will thicken very quickly. Add more half and half if it becomes to thick whisking constantly until you achieve your desired thickness. Finish with the rest of the recipe. This is what I do when I have no heavy cream on hand. Heavy cream will be much smoother but sometimes we just don’t always have it in the fridge 🙂 Hope this helps

Alfredo tends to separate if it gets too hot/if the heat isn’t controlled well. Do you typically bake with traditional alfredo (where it’s just butter and cheese?) The traditional variety is especially susceptible to separating. The cream (and cream cheese, if you opt to use it) in this recipe should stabilize the sauce so that it should not separate much unless you’re exposing it to quite high heat/baking for an extended amount of time.

I find it separates when I bake the alfredo.

Hi Sandra! Do you find it separating on the stove top or when baking with it?

Hi Clarence! The half and half would make the alfredo sauce much thinner, so I’m not sure how well it would turn out.