I wish I could say no to this sauce. I want to say no. Because something this tasty and good is just torture. Velvety, smokey, sweet, with the perfect cheesy consistency, it clings to anything you pour it on, spirals, gnocchi, or pasta. It is important, in my book, to have a sauce that sticks.
The original recipes that inspired this sauce involved wine. Which… we were missing, of course. Whiskey however, we had plenty of. So not only was it a problem solver, as usual, but a real flavor kick in the creamy cheese sauce.
The most beautiful thing about this recipe? It reveals what a cup of whiskey looks like. It’s a such a sight to behold.
This is a full serving recipe. Which is a total first for this site. It’ll make enough sauce for an entire pound of pasta so if you plan to make a potful, start your sauce in a large pot to add the pasta to – making it perfectly coat. If you plan to use the sauce for cheese steaks, dips or vegetables, you’ll want to stick with a regular medium saucepan.
Prep Time: 10 minutes
- 2 medium onions
- 3 garlic bulbs
- 1 cup whiskey
- 1 cup chicken stock
- 8 oz cream cheese
- 32 oz shredded cheese
- 1 cup chopped bacon
Heat a large stovetop saucepan to medium. Slice onions and garlic into thin strips. Saute onions and garlic in bacon fat until tender. Add chicken broth and whiskey, cooking into onions and garlic until 2/3 of liquid is rendered off. Whisk in cream cheese, then in 1/4 cup increments add in shredded cheese until smooth. Enjoy on your favorite pasta, veggie or meat. Toss with bacon.
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