No ImageEasy Make-Ahead Alfredo Sauce

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  1. Ron

    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

    xxxxxyyyyy

  2. Ron

    Fabulous recipe! I just made it and refrigerated it to have for tonight

    xxxxxyyyyy

  3. B

    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?

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  4. Spot

    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…

    xxxxxyyyyy

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  5. Shari

    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!

    xxxxxyyyyy

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