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Great recipe I had never made a roux before didn’t even know what it was but this is so easy and customizable! Well definitely make it again with different cheeses and for different purposes so easy to do
Fabulous recipe! I just made it and refrigerated it to have for tonight
Why would this only freeze for one month? That is a really, really short amount of time that it lasts in the freezer. Is there some reason for that?
Hi, Brian! Great question. Because it’s a dairy item, this sauce tends to pick up odors from the freezer more easily than other foods, and because it’s a liquidy food, it tends to develop frost and freezer burn after a few weeks (like ice cream). But this said, if the sauce is really well-packaged with as much air as possible removed from the container (vacuum sealing would be best!), I definitely think it could last longer. Enjoy!
This is a great substitute for alfredo…but not the same. Mornay sauce is a compound of bechamel that is what we use for mac and cheese…BUT many Italian purists would be insulted. Alfredo is 35% heavy cream a dollop of butter and parmesan. Swirl in the butter as the cream reduces then add cheese. 3 ingredients that’s it….but in this day and age many recoil in fear of the fat content so we add carbs(flour)…butter or margarine…then dilute with 0% milk…if you want mac and cheese then ok…your choice…but dont call it alfredo…try the 2 side by side…and you’ll understand…
Thanks for sharing. Did you know truly authentic Alfredo has no cream–it’s all butter and parmesan? There was a great article about its origins in Saveur a number of years ago, but I can only find the recipe that went with it. Wow, it’s a game-changer.
This is all to say that yes, what most Americans think of as Alfredo sauce is not the same as what it is in Italy, and that not all Alfredo is Italy is exactly the way it used to be. And that’s okay! We can’t invalidate the alfredo (lowercase A) appearing on the tables of thousands of Americans each and every night. That bechamel-based sauce has ardent fans, many many of them. And we’re happy to provide a homemade alternative to the jars in the store for anyone who’d like to try.
This is such an easy recipe. Finally someone is making Alfredo correctly, not just dumping a bunch of cheese and cream on top of the pasta! I’m going to make it in larger batches and freeze it like it says. I could put this on just about everything!
Although this is very delicious, I have a question:Why is butter OR oil added to make Alfredo sauce when I already have heavy cream AND Parmesan cheese? I’d think just the cream and cheese would have enough oil already. Thank you. I can’t find an answer to this.
Hi, Diane! Great question. It mostly has to do with how you make a roux, which is essential for thickening this sauce and keeping it stable through refrigeration. It can be tricky to whisk flour evenly into milk without getting clumps and this also forms a less stable sauce (meaning: it can be prone to breaking). Similarly, you can make a great cheese sauce by melting cheese into milk without using a roux, but it’s also not as stable and tends to break easily. I’m not a food scientist so I might be missing some molecular/chemical explanations here, but this is my layman’s explanation! Hope it helps!
Roux is really a remarkable concoction. The flour is suspended in very small amounts throughout the melted fat (any fat will do, really). This makes the sauce creamy and, as Diane correctly says, less prone to breakage/separation. You can make large quantities of roux and freeze them in ready-to-use portions. Another good thing to have on hand is a beurre manie, which is basically the same exact thing as a roux, except it’s not cooked first. You add the beurre manie at the end to make a sauce creamy and velvety. Simply knead together equal amounts of butter and flour into a paste and portion into ready-to-use balls of about 2-4 Tablespoons each.
Wonderfully easy and yummy recipe. Thanks for sharing!
I’m making this recipe for my wedding x12, how much would you suggest I cook at a time? Thank you
Delicious!! Thank you!
First time I made this I absolutely fell in love , thank you so so much for sharing this !
This is so delicious and easy. My kids are lactose intolerant so cream, milk and cheese are usually a no-fly zone. However, Parmesan is naturally lactose free and by using lactose-free milk (which is 100% dairy BTW – many people think it’s not real milk), my kids got to enjoy an amazing dinner of Fettuccini Alfredo! This is a new keeper recipe and house favorite. Thank you so much!
Thank you for this recipe Emma, It is a wonderful with easy to follow directions that produce a solid sauce. I changed it up a bit to make it a little more flavorful, made a boatload of it (4 batches at a time) and served it to over 200 people at my son’s graduation party. It was a huge hit and I received many compliments. I added crushed garlic to the butter, used 1 c. 1% milk + 1/2 c. half and half, substituted fresh parm/romano for about 1/2 of the cheese, and added about 1/8 to 1/4 t. crushed red pepper. I used Farfalle pasta and added chunks of chicken breast (grilled or pan fried). I made it 2 days in advance, poured the sauce over the pasta and chicken in chaffing pans and refrigerated it until we were ready to serve. I made 4 extra batches and jarred it to add in as needed and we used it all, the noodles really soaked up the sauce but I thought letting it set a couple of days made it extra yummy. We heated it in the oven (covered) before serving it up in a chaffing dish. It was delicious and now one of our family’s favorites!
Hello! How did you make 4 batches? Have a wedding coming up for 140 and curious to know so I can be prepared.
Hi Paula! I would quadruple the recipe! Hope that helps you!
What a great idea to make ahead and be able to freeze the sauce. You have some great tips in this article and I’m going to try this tomorrow, make a double batch and freeze half of it. My family loves Alfredo sauce and I’m always looking for ways to make life easier.
This sounds delicious! I’m looking to feed about 20 people with this, how much sauce would you recommend I make?
Hi, Stephanie! I think if you figure that 1 pound of pasta will feed 6 to 8 people, and one batch of this alfredo sauce is enough for 1 pound of pasta….[doing the math in my head]… I’d recommend making three batches of sauce and 3 pounds of pasta. You might have some leftovers, but those are good too!
Could a non-dairy milk be used as a substitute?
Hi, NDT! I haven’t tested this with non-dairy milk, so I’m not 100% sure. My instinct is that a creamy variety, like cashew or soy milk, would work ok. If you give it a try, let us know how it works out!
I have made Alfredo sauce with cashew milk, it is great!
I am using Smart Balance and whole Lactaid milk and all cheese aged over 60 days (no lactose) for Gluten and Lactose allergy . Works beautifully !
Would the recipe work using a lower fat milk?
Hi, Tonichow! Your alfredo sauce will be a little thinner and less rich-tasting if made with low-fat milk, but yes, this recipe should still work. Enjoy!
Easy & delicious! I would definitely double the batch next time, we had no leftovers! Smashed a clove of garlic and melted it in with the butter, wonderful flavor. This is a keeper :)
Can you preserve this in a jar with a lid in a pressure cooker?
Hi, Kim! I’m not sure! I think that if you find a reliable recipe elsewhere for pressure cooker canned alfredo sauce and it has similar ingredients to this, then you can follow that method. Sorry that I couldn’t be of more help!
Alfredo is made with cream.
When you’re doing a make-ahead version like this, I think whole milk works better. You’re welcome to use cream if you like, however! I think it would work just fine.
Steam fresh or dried herbs such as rosemary, bay, basil, sage in the milk, then strain before adding the milk to the roux. I find it much easier to mix the roux and milk off the heat, then back on the stove to thicken.