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. Also it reheats beautifully!!
Recently I made this Alfredo along with my parmesan breadsticks in a live cooking show! Come watch and hear tips and tricks and answer questions!
So have you ever tried homemade alfredo sauce? I love it with pasta of course, and on pizza, but my favorite is to eat it with my homemade breadsticks. Mmmmm I’m craving some right now!
- 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.).
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