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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.
Sounds tasty. Why do recipes call for unsalted butter and then add salt?
Hi, Patricia! It’s so that you can control the amount of salt in the recipe! Store-bought salted butter can contain variable amounts based on the brand. If you use unsalted and add it yourself, then you know exactly how much salt has been added. Make sense?
Can this be frozen?
Yup! Notes on freezing are included in the recipe. I usually freeze it flat, in a ziptop freezer bag (the method from this post: How to Freeze Beans, Soup, and Broth)
Hi! Great photos :)
Thank you for the recipe.
Can you please explain the difference between Alfredo sauce and Bechamel?
Hi, Marie! This alfredo sauce is just a bechamel with cheese. (Bechamel is just roux + milk, no cheese.) Enjoy!
This will be especially yummy with fresh pasta and peas and a twist of fresh grated nutmeg! I can’t wait until I am off my March diet…thank you Emma!!
Oh, that combo sounds so good! You’re welcome!
Mmmm! This sounds so delish. I love the fact that it reheats well, too!
I love the idea of making this ahead. This pasta in its simplicity is so delicious and full of flavour.
This is such a useful little recipe as someone who loves making stuff ahead of time
I love this idea! Thank you!