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easy homemade alfredo sauce
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Easy Homemade Alfredo Sauce

Course dinner, Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Author Coco and Ash

Ingredients

  • 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

Instructions

  • 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. 

Notes

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.