True Alfredo is made per serving, and I don't care much for the cream cheese variations that have shown up on the net. Here is my current working Alfredo-style dish for 100:
Ellen's Kitchen Alfredo-style Pasta for 100
Takes a lot of stirring and patience but that makes the consistency smooth and creamy. Thickens as it sits. If sauce is too thick, recommend adding some dry white wine.
Does not reheat well, but any leftover sauce chills nicely and makes a smooth, creamy cheese spread the next day.
* 7 to 8 3/4 cups sweet butter
* 40 garlic cloves, minced (roasted adds a different flavor)
* 40 cups (10 quarts) heavy cream (a cup of whole milk thickened with one tablespoon corn starch is a possible substitute for each cup of cream, but it is different. )
* 5 teaspoons white pepper
*less than 1 to 2 tablespoons fresh ground nutmeg
* 10 cups grated parmesan cheese
* 15 cups (just under 4 pounds) mozzarella cheese (not fresh mozzarella)(may mix in other cheeses, Romano, Asiago, some sharp white cheddar)
*OPTIONAL 1 quart sour cream
* 15 pounds pasta- I like 1/2 and 1/2 spinach and white fettucine- makes a combo the Italians call hay and straw.
OPTIONAL add-ins: broccoli bits, mushrooms, red bell pepper, cooked drained chopped spinach; shrimp, crab, lobster, shredded chicken- about 15 cups
0. Start the pasta water boiling for the large amounts of pasta before you start making the sauce. See the spaghetti, lotsa pasta page on the website for info on cooking large amounts of pasta.
1. Melt butter in medium saucepan over medium/low heat.
2. Add the garlic, cream, white pepper and bring mixture to a simmer.
3. Stir often! Don't turn your back on it.
4. Add the Parmesan cheese and simmer sauce until sauce has thickened and is smooth. It takes at least 10 minutes, but can take 20-25.
5. When sauce has thickened, turn the heat to low. Add the mozzarella cheese and stir until smooth. STIR FREQUENTLY. If the heat is too high, it cracks and curdles.
6. If adding OPTIONAL add-ins, it helps to warm them before adding in. This is where you add them.
7. When everything is smooth, stir in the optional sour cream. I only use this if I have used milk instead of cream in the sauce.
8. While the sauce cooks, boil noodles. Drain well.
9. Place pasta in the serving dishes, spoon sauce over pasta, and mix well.