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.
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.).