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!
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
Shelby Wurst
Try mincing some fresh garlic and adding that to the pan first! Huge flavor difference! The garlic has to be fresh.
Ashlee
do it all the time, I put garlic in almost everything, but not everyone loves it!
ramathan
Hello; hw a u doing? This is ramathan from bahrain.. may I know whether, I can use mushrooms in alfredo sauce.
Ashlee
you totally can! I like shallots and garlic too! I’d saute them separately and add them at the end though – since mushrooms have a lot of liquid in them
patti lazzar
That’s more great advice. See! That’s what so cool about your tastes and advice !! Sorry…I am such a fan 🙂
Ashlee Marie
you are so sweet! thank you so much!
Heather
Yes, so much better with garlic!
Ashlee
I’m all about adding garlic – but not everyone loves it… I also like adding shallots sometimes –
Janae
Do you use grated parmesan cheese or the block of parm cheese?
Ashlee
freshly grated Parmesan, so grate from a block, don’t use pre-grated parmesan
Zelda
Can this sauce be made ahead? You mentioned about reheating it but I didn’t see any further mention of it.
Ashlee
because it’s not a true alfredo sauce it can be reheated, but it’s always better fresh, when you reheat it do so slowly over the stove and you might need to add a little milk for consistency.
Annoyed
This recipe did NOT work. The sauce never thickened, so I was left with wasted time, wasted money, and wasted cheese. “cheesy milk” is what this should be called.
Ashlee
I’m so sorry to hear that! I’ve never had that happen before!. did you use real butter, freshly grated cheese and whole milk? You can’t use pre grated cheese, it doesn’t melt right, and if you use lower fat milk you need to use 2 C milk and 2 C cream to make up for the fat ratio or it won’t thicken right.
angela stevens
The recipe sounds so simple, I think I can so this. Thank you!
Ashlee
it is SO simple! I hope you enjoy it!
Ashlee
Actually it’s a Mornay sauce (once you add cheese it is no longer a Bechamel sauce), which is why I say right in the post “It’s not considered “true” Alfredo because I start with the butter/flour mixture to keep it together and thicken it. I like it better than traditional recipes though because the butter doesn’t separate and you can use it as leftovers much better.“. True Alfredo can be tricky and doesn’t always come together right so this option is a great option for people who want an easier, but still homemade Alfredo. And I often make my own pasta from scratch, I agree it’s totally worth it. AND I agree I like to mix my sauce and pasta, but it LOOKS better in pictures to have it pouring over the top. Personally I’m not a fan of nutmeg in Alfredo, although I do like it in my mac and cheese and I while I prefer white pepper in my mac and cheese I like the black specks from the black pepper in my alfredo.
Brandy
👐👐👐
Donna
Ditto 👏👏👏
loved YOUR recipe tips & suggestions Ashlee! Keep staying true to who you are and YOUR blog! 🤦🏻♀️
Ashlee Marie
awww thank you so very much! I appreciate it!
Julie
Made this last night without adding anything extra. WAS AMAZING 😊 thank you.
Ashlee Marie
you are so welcome!
Zelda
Thanks, Ashlee. Love the recipe – we love Parmesan sauce and aren’t particular about what it’s called.
Ashlee
thank you! I love how fool proof it is!
Krystal
This tasted very good and my kids even liked it! However, I do have one question. It was hard for me to know exactly when the milk mixture was thick enough for the cheese.. It looked liquidy for a long time (maybe 15-20 min), at that point it looked as thick as the heavy cream.. I went ahead and added the cheese, hoping I was making it right. and a couple minutes after that it finally thickened to a good consistency. My question to you is, about how long do you cook the milk mixture for, before adding the cheese? Is there a consistency you can compare it to one when it would be ready? Thank you! and thanks for the recipe!!
Ashlee
thicker than heavy cream, but not like pudding, like a thin milkshake, then when you add the cheese it will thicken the rest of the way.
Rebecca
This is an easy recipe! Thank you for sharing! I made this after work and pied over pasta and chicken. My very picky family are it right up and there is some sauce left over for my daughter to make after school meals later in the week. I actually did use the bagged Parmesan, added it very slowly and it worked just fine (believe it or not). I will be making this one again.
Ashlee
I’m so glad you liked it! If you ever try it with fresh Parmesan let me know!
Jenn
This sauce was the best I have ever had by far!!! I added some garlic salt with mozz cheese ☺ I will never by another canned sauce again
Ashlee
thank you so much! I’m so glad you like it
Lisa
Have you tried this using cream cheese instead of the heavy cream? I never have heavy cream in my fridge but I always have cream cheese.
Ashlee
no, I would not use cream cheese for sauce, it’s a different flavor, a different cheese, and cream cheese isn’t a substitute for whipping cream but butter and milk.
Sherri
Can you freeze the sauce once it’s made?
Ashlee
I never freeze dairy based products – so I’ve never tried – but it stays good in the refrigerator for about a week or more (depending on how fresh the dairy products were when you made it – since it doesn’t have meat in it I tend to use it longer)
Daphne
Your alfredo sauce was delicious and it turned out perfectly. I added dried parsley and used 2 c. heavy cream with 2 c. low fat milk. And because we are gluten free I used my homemade flour blend. Thank you for sharing the recipe!!
Ashlee
I’m so glad to hear that a gluten free flour blend worked! and I love adding herbs! So glad you enjoyed it!
Rebecca
We made this recipe and followed it to the “T”. It was delicious and perfect at our family reunion. Thank you for the pin!
Kayleigh
Curious as to how the salt balances out the parm which is a salty cheese already…. Recipe sounds delicious though and im making it tomorrow!
Teri
Hi Ashlee
I’ve made your recipe a couple times now and I love love love it!!!!! I don’t care if it’s a bechamel or an alfredo! This is the best white sauce recipe I’ve tried in a long time. My husband likes it, my grandkids love it. It’s super easy and I’ve found it’s fool proof every time. I’ve made it with both prepackaged Parma cheese and I’ve used fresh grated. Fresh grated has a much better flavor. Thanks for creating this recipe that will go into my family recipe book to be used for generations to come. You rock Ashlee!
Ashlee
I had to use prepackaged grated once in a pinch and I ended up having to use a LOT more to get a good flavor and it had a weird aftertaste – so it didn’t save money and I wasn’t as happy with it – BUT it does work! I am so very glad you enjoyed it! I need recipes I can make in bulk and work as leftovers – glad you enjoyed it too!
Jessica
Thank you for this recipe, I have been trying to find one the kids would eat!! How long do you think I can store left over sauce for, since it makes so much?
Ashlee
it makes a lot? I usually double it for my family (I do have teenage boys…) Yes store the extras for about a week to a week and a half, kinda depends on how fresh the milk and cream where that went into it!
Danielle
Do u melt the butter
Kamryn
Can you can this?
Ashlee Marie
no this is not a canning safe recipe.
Mikayla rueda
How much pasta does this sauce cover?
Ashlee Marie
depends on how you like your pasta/sauce ratio! I use 2 lbs of pasta for my family