No ImageEasy Make-Ahead Alfredo Sauce

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  1. Carrie

    Delicious!! Thank you!


  2. Natasha

    First time I made this I absolutely fell in love , thank you so so much for sharing this !


  3. Deena G.

    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!


  4. Julie

    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!


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  5. Allison

    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.

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