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
If you love this alfredo sauce as much as we do, I’d love it if you’d leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love Pasta you’ll love these other Pasta recipes!
Bacon Carbonara | Manicotti Shells | Perfect Mac and Cheese
Homemade Sausage Ravioli | Chicken Penne Pasta | Chicken Alfredo Lasagna Roll Ups
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To watch me make this chicken alfredo with my parmesan breadsticks play this live stream video I did!
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Alfredo Sauce from Scratch
Ingredients
- 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
Instructions
- 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.).
Video
Nutrition
Natalie
Love love love this! I make it all the time and love that it heats up so well! Thank you
Kelly
I make this monthly and sometimes more. It is my family’s all time favorite! I have frozen the sauce for future use and have also made individual meals with fettuccine pasta and chicken and it heats up just fine. Minor change to the texture but not one that affects taste. La la looovvve this recipe!
Jackie
2nd time making this! Perfect! Got it all together and cooked throwing it into a crock pot for after football games. Canyon wait yo eat it!
Bobbi McLeod
I am sooo excited to try this recipe! I LOVE a lot Alfredo sauce with a little pasta… That was a funny. Also, this is my first opportunity to tell you about my salted caramel cheesecake. It was absolutely awesome. Everything was perfect. My caramel sauce was good by the spoonful. I can’t tell you how much my brothers-in-law were impressed. Thank you, thank you. thank you.
Ashlee Marie
you are so welcome! so glad you liked both recipes
F Sethman
I LOVE this sauce. I’m allergic to tomatoes so always need a white cream based sauce and this fits the bill. This is simple to make and is very versatile. Folks MAKE THIS SAUCE.
Daniel
Loved the recipe. I changed it a little.
After the sauce is made, I add smoked gouda cheese and melt. Then I add a can of Rotel and heat. Last, I add smoked salmon and stir. After the salmon is as hot as the sauce I ladle it over linguine. My favorites are spinach and lemon pepper.
Ashlee Marie
It’s a basic cheese sauce so adding other cheeses is always a delicious idea. I love smoked cheeses. And it sounds like an amazing dish!
Cheri
This is definitely a make more than once recipe!! It is creamy and rich and so delicious. Our bachelor son even made this for himself after I’d served it to him at our home. We love Gorgonzola and I added it after all the Parmesan was incorporated. I cannot wait to do this again soon; it might be one to make each time for company!!!
Ashlee Marie
I am so glad you liked it! You know a recipe is good when single people are willing to make it haha!
Marcele Grote
I loved this recipe. I loved the taste and how easy it was to put together. So versatile. I’ve been looking for a white sauce for my sourdough pasta made from a beschemel. . . . . this was perfect. Leftover sauce is for my sourdough breadsticks.
Ashlee Marie
Thank you so much!! I really appreciate it:)