This homemade alfredo isn’t a traditional alfredo – it has a bechamel sauce base – but I prefer it because it’s a thick rich sauce that you can use on more than just pasta and it reheats beautifully. And it’s a fool proof recipe that never separates and is always a huge hit.
I love pasta. Like LOVE it. Alfredo has been my favorite sauce forever. So when I first started cooking from scratch this was one of the first recipes I worked on. It’s been a family favorite ever since. I make it about once a month. And it cooks up fast so it’s a great last min meal when I’m short on time.
It’s actually not considered “true” alfredo because I start with the butter/flour roux mixture to keep it together and thicken it. It’s def an Americanized Alfredo, but I like it better than the traditional recipe because the butter and Parmesan doesn’t separate and you can make it as a sauce vs with pasta so you can use it for other recipes. We’ll make chicken alfredo one night and then later that week do our Alfredo Pizza or Alfredo Roll ups. It’s also my favorite dipping sauce for my parmesan breadsticks!
How to make a Mornay sauce (cheese sauce)
- Start with a roux – Butter and flour – you want to cook it long enough that the flour taste is gone.
- When your adding cheese to a sauce that starts with a roux trade some of the flour for a little cornstarch. It will keep the sauce smooth when adding the cheese.
- The longer you cook a roux and the darker it gets the stronger the toasted flavor but the less it will thicken. For cajun food you want to go darker, but for a sauce like this you want thick stick with the tan colors.
- Turn it into a Bechamel sauce next – Once you add the milk and cream let it come to a simmer (try not to let it boil) turn the heat down to low – it will thicken as it cools
- Once the sauce has thickened add the cheese and it becomes a Mornay sauce – add the Parmesan a little at a time and stir until it’s all melted
- Finally the spices – add the pepper (white pepper if you don’t want black flakes) and salt after the cheese – all cheese has such different salt levels you want to add a little and taste and a little more and taste again until your happy with it.
Fettuccine Alfredo Recipe
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If you love Pasta you’ll love these other Pasta recipes!
To watch me make this chicken alfredo with my parmesan breadsticks play this live stream video I did!
Alfredo Sauce from Scratch
- 1/3 C butter
- 1/4 C all-purpose flour
- 1 1/2 Tbsp cornstarch
- 3 C whole milk if you don't use whole milk then you'll need less milk more cream
- 1 C heavy whipping cream
- 1 1/4 C FRESHLY grated Parmesan pre-grated doesn't melt right
- 1 tsp salt more or less to taste- balances the parmesan
- 1/4 tsp pepper
- In a sauce pan melt the butter, whisk in the flour and cornstarch until smooth - the longer you cook the darker the color will be and add more of a nutty flavor.
- Gradually add the milk and cream while stirring.
- Bring to a boil and then take off heat - it will thicken as it cools
- let it cool about 4 mins, test it with your finger, it should feel warm but not burn.
- Add the cheese a little at a time stirring and letting it melt completely
- Add the pepper. And add the salt, little at a time, tasting to get the balance right.
- Serve over pasta with your favorite meat (Sautéed chicken, Salmon, etc.).