Main Course/ Recipes

Easy Homemade Alfredo Sauce

easy homemade alfredo sauce

This easy homemade alfredo sauce is the only recipe for alfredo you’ll ever need! It’s so creamy, doesn’t separate, and is easy to pull together! You can also pair it with SO many different veggies or meats!


easy homemade alfredo sauce

This alfredo sauce starts with a roux and I’ll explain why I go choose to use a roux in my recipe. It might not be “traditional” but it’s there for a reason.

Why use a roux in alfredo sauce:

  • No heavy cream! This is already a rich sauce so it makes me feel a little better about myself to use milk instead of cream.
  • The sauce will be so creamy and have the perfect thickness to it for coating the noodles and not being runny.
  • The sauce won’t separate. We’ve all had the alfredo sauce that separates into a greasy mess and nobody likes it.
  • You can store and re-heat this sauce. Traditional alfredo sauce breaks when reheated but this one makes great leftovers.
easy homemade alfredo sauce

How to make easy homemade alfredo sauce:

Heat a pan over medium heat, melt your butter then add in the garlic.

Once you’ve warmed the garlic just until you start to smell it (about 1 minute), You can whisk in the flour. This is the “making the roux” part of this easy homemade alfredo sauce.

I actually love making sauces that start with a roux. I feel like it seems so fancy but it’s actually so easy and makes amazing sauces!

Once you’ve cooked the flour/butter for about 2 minutes, you can start adding in the warmed milk (see recipe below), 1/2 cup at a time.

Below shows you the stages that the roux/milk will go through after each addition. Be sure to whisk until smooth after each 1/2 cup.

easy homemade alfredo sauce
Easy Homemade Alfredo Sauce

Once you’ve slowly added in all of the milk, you can add the cheese, salt, pepper, and parsley. Stir everything together and you’re done!

Easy Homemade Alfredo Sauce

How to reheat alfredo sauce:

  • Place the alfredo sauce in a microwave safe dish
  • Microwave for 30 second intervals stirring in between each 30 seconds
  • If the sauce is thicker than you’d like, you can add a little bit more milk until it reaches your desired consistency

Since you can store and reheat this alfredo sauce, it makes for great weeknight meals. Our favorite things to top the alfredo pasta are this easy grilled shrimp and this marinated grilled chicken!

easy homemade alfredo sauce
Print Recipe
4.94 from 44 votes

Easy Homemade Alfredo Sauce

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: dinner, Main Course
Cuisine: American, Italian
Servings: 6 people
Author: Coco and Ash


  • 4 tablespoons butter
  • 2 large garlic cloves (minced)
  • 1/4 cup all purpose flour
  • 3 cups whole milk (warmed)
  • 2 cups freshly grated parmesan cheese
  • 1/2 teaspoon each salt, and pepper
  • 2 tablespoons fresh chopped parsley


  • If you are making the alfredo sauce with pasta, you can go ahead and set your water to boil before you start. The sauce comes together quickly. (Don’t forget to salt the pasta water!) 

Making the Alfredo Sauce

  • Melt the butter in a large skillet over medium heat.
  • Once the butter is melted, add in the minced garlic cloves and cook for just 1 minute. 
  • Once you’ve warmed the garlic, you can add in the flour. Use a whisk to combine the flour and the butter. Cook for about 5 minutes or until the mixture is bubbly and just slightly darker than when you started. 
  • Next, warm the milk (you can do this while the flour is cooking). I just pour the milk into a microwave safe measuring cup and heat for 1 minute. It doesn’t need to be hot but just warmed. 
  • Add in 1/2 cup of the milk and whisk into the flour mixture until a dough forms. Keep adding milk 1/2 cup at a time, whisking after each addition until smooth. 
  • Once you’ve added all of the milk, whisk continually until bubbly and cook for 5 more minutes. 
  • Turn off the heat and add in your parmesan cheese, salt, pepper, and parsley. 
  • Whisk together until smooth and serve over pasta immediately. 


I use this non-stick pan that is made for use with metal utensils (most are not). Make sure you either use a pan that is safe for metal or use a plastic or silicon whisk. 
Make sure to warm the milk, cold milk can give you problems incorporating it smoothly into a sauce. 
You can add any meat or veggies to this dish. We like to serve ours with some grilled chicken or shrimp on top! Broccoli is amazing dipped in the alfredo too! 
To re-heat the alfredo sauce, heat in the microwave in 30 second intervals, stirring between each 30 seconds until desired temperature. Total time will vary depending on how much sauce you are heating. 
You can store the alfredo sauce for up to 5 days in the fridge. It will become very thick but will thin out once reheated.
If the sauce is thicker than desired after you re-heat it, you can add a little milk and stir to thin it out. 
Make sure to use FRESH parmesan…grated from a block. The stuff in the green can or the pre-shredded cheese will not melt properly. 


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  • Reply
    January 6, 2019 at 9:52 pm

    I usually make alfredo in the traditional way, without milk or cream. But this one looks super creamy and I think kids would love this! Thanks for sharing.

    • Reply
      Coco and Ash
      January 7, 2019 at 9:29 am

      Yes! The traditional way is always great too! I hope you get to give this one a try!

    • Reply
      July 2, 2020 at 6:39 pm

      Wow, I just made it! My parents & I absolutely loved it! The first time I tried it, I accidentally burnt the butter and the garlic, so be sure to keep checking! It was amazing! Thank!

      • Reply
        Coco and Ash
        July 2, 2020 at 8:42 pm

        Great to hear! Thank you!

      • Reply
        January 21, 2021 at 2:43 pm

        I don’t usually leave a review but for this I had to its was super quick and easy, cant forget its super yummy. Im actually having some right now!

        • Reply
          Coco and Ash
          January 21, 2021 at 4:23 pm

          Thank you so much for the feedback! 🙂

  • Reply
    January 6, 2019 at 10:58 pm

    I want this sauce on everything!!

    • Reply
      Coco and Ash
      January 7, 2019 at 9:28 am

      haha thank you!

      • Reply
        Laurie Merian
        April 14, 2020 at 6:54 pm

        This was so easy to make and delicious!

        Could I freeze this sauce?

  • Reply
    Cristie | Little Big H
    January 7, 2019 at 12:09 am

    I love how simple this is. I’ve never made alfredo at home. Can’t wait to give it a try.

    • Reply
      Coco and Ash
      January 7, 2019 at 9:28 am

      It’s so easy and definitely worth a try!

      • Reply
        January 13, 2022 at 3:18 pm

        This was great. I made a few changes like adding a little more milk, salt and pepper, and a little more flour for the roux, but this was delicious. It was really good with shrimp. Next time I’ll add a bit more parmesan cheese.

  • Reply
    January 7, 2019 at 1:54 am

    This Alfredo sauce looks so rich and creamy — such developed flavors in such a short time. And it’s making me very hunger!

  • Reply
    Brian Jones
    January 7, 2019 at 2:15 am

    Roux based sauces are always genius, they are so robust, make em in advance and set em aside to come back later! Love the sound of this one, I must give it a try.

  • Reply
    January 7, 2019 at 2:33 am

    I love alfredo sauce! It’s definitely one of my top favorite pasta sauces – creamy, delicious and comforting ♥

  • Reply
    January 9, 2019 at 8:29 am

    My son loves shrimp and Alfredo sauce over pasta. This recipe seems really good and easy to prepare. I think I’ll give it a try. Will this recipe work with half and half, and can this sauce be frozen? Thank you for the recipe.

    • Reply
      Coco and Ash
      January 9, 2019 at 9:46 am

      Hi Catalina, I haven’t tried it with half and half but that would make a very thick sauce. And yes! You can freeze this for a month. Just thaw it in the fridge over night before you use it, then follow the re-heating instructions in the recipe. It will thin out as you heat it and you can add a little more milk or water to thin it out if needed. Hope you enjoy!

  • Reply
    January 16, 2019 at 11:06 pm

    Wow.. nice tips
    Thanks for sharing

  • Reply
    April 1, 2019 at 4:49 pm

    I uae to be so afaid of making alfredo sauce you have explained the process so easily and I want to thank you.

  • Reply
    May 9, 2019 at 6:37 pm

    Oh My God first time making my own Alfredo, I always got store bought ones and Jesus it is amazing so creamy and tasty. It’s heaven 🙌🏻 Love it I I’ll be making it way more screw tomato sauce I am in for this Alfredo sauce . My toddler loves pasta and cheese so win win for me 🥰

    • Reply
      Coco and Ash
      May 9, 2019 at 9:04 pm

      Yay!! I’m so glad you liked it!! 🙂 I’m all about saving time but store-bought alfredo just doesn’t cut it!

  • Reply
    September 15, 2019 at 7:21 pm

    Really good recipe! I love that it uses simple ingredients. I added bacon to half of the sauce for one child and shrimp to the other half for my other child and both were fantastic. Thank you for sharing!

  • Reply
    Chicken Alfredo Pasta Bake with Bacon - Coco and Ash
    September 17, 2019 at 10:26 am

    […] bought jarred Alfredo sauce also works fine, although this homemade Alfredo sauce is to die for, and probably a lot faster and easier to make than you […]

  • Reply
    Coco and Ash
    January 19, 2020 at 1:03 pm

    Thank you!!

  • Reply
    Coco and Ash
    January 22, 2020 at 6:14 pm

    Yay! Thank you!

  • Reply
    February 9, 2020 at 7:04 pm

    This recipe is delicious and easy to make! Loved it! Thanks for sharing

  • Reply
    February 21, 2020 at 4:02 pm

    Can you use 2% milk instead of whole? Thinking diabetic

  • Reply
    March 22, 2020 at 1:47 pm

    Very very good! Never have made Alfredo sauce before.

  • Reply
    Pranav Veenam
    March 23, 2020 at 8:46 pm

    Wonderful recipe. Yeilded a very delicious and finger licking Alfredo sauce.

  • Reply
    March 25, 2020 at 12:31 am

    Hey there! I wanted to check which Parmesan cheese do you use? I have tried a few parmesan cheeses and the sauce separates immideately.
    I am not sure if its the cheese or that I kept the heat on when stirring in the cheese. Please let me know the exact brand of cheese you use. Thanks

    • Reply
      Coco and Ash
      March 26, 2020 at 10:24 am

      Hi there! It has to be a fresh ON THE BLOCK parmesan cheese. Not pre-grated or shredded.

  • Reply
    April 26, 2020 at 9:59 pm

    My son loves Fettuccine Alfredo and I have tried so many recipes searching for the best tasting one AND one that does not separate! PRAISE THE LORD! This one checks both boxes in a big way!! The only thing I added was some nutmeg because I love the flavor it adds. Way to go Coco & Ash! I can’t wait to try more of your recipes. My son thanks you too!

    • Reply
      Coco and Ash
      April 29, 2020 at 12:04 pm

      Thank you Sarah!! So glad you and your son enjoyed this!

      • Reply
        June 13, 2020 at 11:20 am

        Wow! Broke 20 year old engineering student here who can’t cook at all, I had all of these ingredients and was craving some Alfredo sauce. All I had was shredded pre bagged Parmesan and margarine and was nervous about substituting it but it turned out amazing! This is truly an amazing recipe. Total game changer:)

  • Reply
    May 13, 2020 at 4:28 pm

    I was wondering if it’s still the same with almond milk because that is all I have got.

    • Reply
      Coco and Ash
      May 13, 2020 at 7:20 pm

      I have never tried it with almond milk. I don’t think it would be the same. Sorry.

  • Reply
    June 13, 2020 at 11:21 am

    Wow! Broke 20 year old engineering student here who can’t cook at all, I had all of these ingredients and was craving some Alfredo sauce. All I had was shredded pre bagged Parmesan and margarine and was nervous about substituting it but it turned out amazing! This is truly an amazing recipe. Total game changer:) I think it would be even better with the fresh Parmesan! Have to try that soon

  • Reply
    Gilbert Pang
    June 15, 2020 at 7:47 am

    I love Alfredo sauce. I’ve tried many – some store, and some with recipe. This one is the keeper. I will look no further. Obviously, if any of the others were the keeper, then i wouldn’t have been looking and found this one. The bonus here is I usually have all of the ingredients in the kitchen. I have to admit that I did use pre-grated Parmesan. It was still smooth, dreamy creamy, aromatic, and can’t put your fork down yummy. I’ll end with this… I didn’t have to worry reheating it.

  • Reply
    Fatimah Docrat
    July 3, 2020 at 12:22 pm

    Hi! Exactly the recipe I was looking for! Can I substitute Parmesan with White Cheddar?

    • Reply
      Coco and Ash
      July 3, 2020 at 6:55 pm

      You can try it! It’ll be thicker so you might need a little more milk but it would be a yummy cheese sauce 🙂

  • Reply
    August 5, 2020 at 4:32 pm

    can you replace the whole milk with almond milk?

    • Reply
      Coco and Ash
      August 5, 2020 at 6:55 pm

      I haven’t tried that so I can’t say. Sorry!

  • Reply
    August 21, 2020 at 2:11 pm

    I made this with lactose free milk, and it was super fantastic! Thanks so much!

    • Reply
      Coco and Ash
      August 21, 2020 at 2:31 pm

      So happy you could make it work for you! Thank you!

  • Reply
    August 21, 2020 at 7:23 pm

    In the past I have made alfredo sauce with cream and used the pre-grated cheese and it always came out smooth (though that was also with the heat on while whisking it in). When you say the pre-grated will not work, is that solely because you stir it in after heating or have you tried pre-shredded while heating?

    • Reply
      Coco and Ash
      August 22, 2020 at 11:03 am

      Hi Nathan! A lot of the pre-grated cheeses contain anti-caking agents. (like a powder coating to help the shreds not stick to each other). They can throw off the texture of the sauce. If you find a great quality shred, you can definitely try it, I just try to avoid that 🙂

  • Reply
    August 27, 2020 at 12:19 am

    My kid love the taste from milk. So ideal for them!

  • Reply
    larissa peynado
    September 16, 2020 at 6:12 pm

    Can i use mozzarella instead of Parmigiano?

    • Reply
      Coco and Ash
      September 17, 2020 at 11:35 am

      I would not recommend that for alfredo. It would be a completely different taste and texture.

  • Reply
    November 11, 2020 at 10:49 pm

    That’s amazing information. I have to try it tonight for my family. Thanks for sharing and love your site

  • Reply
    November 17, 2020 at 5:21 am

    How easy to follow! I did try it, So great I must say. Thank you much for sharing Coco!

  • Reply
    November 22, 2020 at 7:04 am

    The cream sauce is really tasty and it is so easy to make. My family are so impressed! Thank you so much!

  • Reply
    December 1, 2020 at 2:07 am

    I tried your Alfredo Sauce recipe. I didn’t have anything in the fridge for dinner last night. But I did have Cream, Cheese, and Cooked Chicken so I thought I would give this a try. I didn’t add salt but I did add some nutmeg. I added the cooked chicken during the last few minutes of cooking and served it over fusilli pasta. It was delicious! Thank you for such a nice recipe.

  • Reply
    December 1, 2020 at 2:09 am

    Easy and delicious. I highly recommend this recipe to anyone. Thank you for that!

  • Reply
    December 5, 2020 at 5:41 pm

    We ended up adding more cheese than the recipe called for and it came out as more of a soup… A tasty soup! But a soup nonetheless.

  • Reply
    December 5, 2020 at 8:35 pm

    WOW!!!!! That was fantastic. I blended the parmesan in my vita mix and it melted perfectly. Best recipe without cream. This will be my to go to for alfredo from now on.
    Thank you Mindy!

  • Reply
    January 3, 2021 at 10:13 am

    Fabulous recipe – will be my go-to for Alfredo sauce. I also added a teaspoon of lemon and orange zest which brought a kick of fresh citrusy flavors.

  • Reply
    Jacqueline Golden
    January 9, 2021 at 5:43 pm

    This was so good! Usually when I make Alfredo sauce, it turns out watery. This was sooo creamy! From now on this is my recipe I will always use.

  • Reply
    Bekhzod Abdurazzakov
    January 12, 2021 at 1:04 pm

    The recipe looks so good! Do you happen to have any tips about how much pasta to add?

  • Reply
    February 1, 2021 at 7:43 pm

    Can you tell me how much sauce this makes? A cup? A cup and a half? Thank you so much.

    • Reply
      Laurel A Schoenrank
      November 21, 2021 at 7:49 pm

      Well, it has 3 cups of milk and two cups of cheese. Admittedly, the cheese is mostly air. But it’s going to make at least three cups of sauce.

  • Reply
    Andrea Spurlock
    February 13, 2021 at 1:21 pm

    This was different than any other alfredo sauce I have ever made but when I tasted it at the end, it was like Heaven in your mouth! I will definitely keep this in my recipes for future dishes! I added Rao’s italian linguine noodles and chucks of roasted chicken in with fresh italian parsley on top! It turned out So amazing! Thank you for this divine encounter!!

  • Reply
    February 22, 2021 at 2:27 pm

    I was wondering if I could use another type of cheese because I dont have parmesan. I have provolone instead?
    Thank you! Can’t wait to try it!

    • Reply
      Coco and Ash
      February 22, 2021 at 2:48 pm

      Hi Anna, it definitely won’t taste like Alfredo. It will just be a provolone cheese sauce. And you’ll have to adjust the salt as well. I’ve never tried it so I can’t say how it will turn out. Best of luck!

  • Reply
    Michele L Johnson
    March 2, 2021 at 8:25 pm

    Amazing and amazingly easy, thank you!

  • Reply
    March 12, 2021 at 9:11 pm

    I made this with the ingredients I had on hand (2% milk and pre-shredded parmesan) and it turned out perfectly! It’s going straight into my recipe box!

    • Reply
      April 3, 2021 at 4:37 pm

      Same with me.

  • Reply
    Coco and Ash
    April 3, 2021 at 4:57 pm

    Awesome!! You can always stir in a little extra milk at the end to thin it out if you’d like.

  • Reply
    April 19, 2021 at 1:23 am

    I tried this tonight with half the amount of corn starch instead of flour, and it turned out so creamy and savory. It was so much lighter than the simple heavy cream, butter and parmesan recipe, and was so easy to manipulate the thickness. Definitely boyfriend approved, without the greasy alfredo stomachache afterwards!

  • Reply
    April 19, 2021 at 1:28 am

    I tried this tonight with half the amount of corn starch instead of flour, and substituted one third of the milk with heavy cream, and it turned out so creamy and savory. I did adjust a little salt, and added red pepper flakes, as I would usually do with my own recipe. It was so much lighter than the simple heavy cream, butter and parmesan recipe, and was so easy to manipulate the thickness. Definitely boyfriend approved, without the greasy alfredo stomachache afterwards!

  • Reply
    Coco and Ash
    July 30, 2021 at 1:08 pm

    You can always add just a touch more milk and stir it in 🙂 thank you!

  • Reply
    D. Davidson
    September 5, 2021 at 10:46 pm

    Thank you! Thanks to this easy recipe I can flex (just a little) when someone mentions store bought Alfredo sauce (What? I’ve never thought to do that…I just make it myself…)
    And you’re right, making a roux feels so fancy. I like to pretend that I am Cordon Bleu trained as I’m whisking. Thank you for sharing!

    • Reply
      Coco and Ash
      September 9, 2021 at 12:28 pm

      haha! So glad you enjoyed!

      • Reply
        November 15, 2021 at 6:41 pm

        This was my first ever time making alfredo sauce, and it turned out amazing! Your alfredo tastes brilliant thank you 🙏

  • Reply
    September 24, 2021 at 6:43 pm

    Oh my goodness thank you. I was mortified when I went to the pantry and didn’t have a jar of bertolli white sauce, was planning on quick and simple dinner. You saved me for sure with this recipe and I will never by a jar of that stuff again!! I love, love, love you for this recipe and so does my family of 5!

  • Reply
    September 24, 2021 at 6:44 pm

    Oh my goodness thank you. I was mortified when I went to the pantry and didn’t have a jar of bertolli white sauce, was planning on quick and simple dinner. You saved me for sure with this recipe and I will never by a jar of that stuff again!! I love, love, love you for this recipe and so does my family of 5!

    • Reply
      sydney Clayborn
      September 24, 2021 at 6:46 pm

      First time I didn’t have enough parm so I added a little Asiago, nearly died laughing when hubs asked if the cheese has gone bad, lol. Second go had plenty of parm to shred off the block and errrr my gerrrrrr was still sooooo good!

    • Reply
      Coco and Ash
      September 25, 2021 at 1:56 pm

      That makes me so happy to hear! 🙂

  • Reply
    Shawnna Clement
    January 13, 2022 at 7:00 pm

    Love your recipe! As I say, “Roux the day!” because once you start a cream sauce with roux, you’ll never go back. Yes, I’ve made traditional Alfredo, but this sauce stays together when dinner time is extended because of busy schedules.

    In addition to your directions, I would like to suggest adding about 1 tsp of sugar, if the sauce is too bitter. I also like serving with broccoli and a few dashes of paprika to represent the Italian flag.

  • Reply
    January 20, 2022 at 7:34 am

    Absolutely fabulous!
    Creamy and delicious and was perfect over raviolis. Approved by all at my house.
    My attempt last week with a cream and heavy butter recipe was a congealed mess so thanks for helping me redeem myself at the dinner table 🙃

  • Reply
    The Easiest Cheesy Baked Ravioli - Coco and Ash
    February 11, 2022 at 11:01 am

    […] have a recipe for how to doctor up a jar of sauce and it’s amazing! And if you’d like a homemade alfredo, you can do that too. I just like to keep this recipe super easy for a busy weeknight […]

  • Reply
    May 25, 2022 at 4:36 am

    BEST EVER! I am totally new to cooking and this turned out so so well. Loved it. It was a tad too thick for me, so I added in more milk and it was perfect. Thank you so much!

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