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!
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.
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.
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!
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
- 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!)
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.