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Home » Pasta Recipes » Easy Homemade Fettuccine Alfredo Sauce with Milk

Easy Homemade Fettuccine Alfredo Sauce with Milk

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Alfredo Sauce with Milk recipe

This Alfredo Sauce with milk recipe is amazing and the easiest homemade alfredo recipe with milk you will ever make.

Compared to other homemade alfredo recipes it is a thick and creamy Alfredo sauce without cream or cream cheese but you would never know it. 

Yes, you can make an amazingly delicious Alfredo recipe with milk instead of cream!

Easy Homemade Fettuccine Alfredo Sauce made without cream cheese or heavy whipping cream. milk

Alfredo Sauce with Milk

My Easy Homemade Fettuccini Alfredo Sauce is made with milk.

It is the best Alfredo sauce recipe ever made without cream cheese or cream.

You could call it a skinny alfredo sauce but once you taste it you will never buy jarred Alfredo sauce again!

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Easy Homemade Fettuccini Alfredo Sauce via flouronmyface.com

Easy Alfredo Sauce

How to make homemade Alfredo sauce with milk instead of cream

When I was a child my mother would make a homemade white sauce to pour over vegetables.

I loved this homemade sauce as a child and it’s probably the reason I ate vegetables like spinach and Brussel sprouts as I was growing up.

One day a few years ago (ha like 12 years ago but who’s counting?) I was in the mood for some Fettuccine Alfredo but didn’t have any Alfredo sauce on hand.

I decided to make my own alfredo sauce using the recipe my mother made as a base.

At the time, I had no idea how an alfredo sauce was made.  

Years later when I looked it up I saw most alfredo recipes have cream cheese added or cream.

To be honest, I prefer the way my homemade alfredo sauce tastes so much better.

This homemade alfredo sauce recipe made with milk is thick rich and creamy.

And by making it yourself you can season it to your own liking.

Easy Alfredo sauce with milk 

This easy homemade Alfredo Sauce recipe makes enough Alfredo sauce to cover 1 pound of fettuccine noodles.

You can divide it in half with no problem if you need to prepare a smaller amount.

You can also half the alfredo sauce recipe and omit the Parmesan cheese and use it as a cream sauce for over vegetables if you’re not in the mood for fettuccine Alfredo.

Homemade Alfredo sauce recipe without cream

Homemade Alfredo Sauce made with milk

How to make Homemade Alfredo Sauce with milk

Ingredients

  • 1 lb box of fettuccine noodles, cooked
  • 4 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups milk
  • ½ to ¾ a cup of grated Parmesan cheese or a parmesan cheese blend

Directions

  1. Cook the pasta as directed on the box in the salted water.
  2. Start boiling the water about 10 minutes before you start making your sauce.
  3. You want to have the pasta ready at about the same time your sauce will be finished.

To make the Alfredo sauce:

  1. Add the butter, salt, and pepper to a heavy, medium-sized pot. Heat over a medium heat. You don’t want to use too small of a pot because you will be whisking the sauce as it cooks and thickens. If the pot is too small the sauce could splash and drip over the side of the pot making a big mess.
  2. Once the butter has melted add the flour and whisk until smooth, removing all lumps from the flour.
  3. Slowly pour the milk in and whisk until smooth again. Turn the heat up a bit to about medium-high.
  4. Add ½ cup of grated Parmesan cheese, whisk until combined. Taste to see if the flavor of Parmesan is strong enough for you. If not, add the remaining Parmesan cheese.
  5. Continue whisking until the sauce has thickened, 5 to 8 minutes. The sauce will thicken even further as it cools. If it thickens too much before you can add it to your pasta thin it with a little pasta water or milk.
  6. Drain your pasta and put into a large bowl. Pour the Alfredo sauce over the pasta and mix until the pasta is evenly coated.
  7. Serve immediately with a crusty french bread or a slice of homemade white bread.

Print the Alfredo Sauce with milk recipe below

Homemade Fettucini Alfredo Recipe with homemade white sauce via flouronmyface.com

This homemade alfredo sauce recipe is very versatile.

You can make a cheese sauce by substituting the parmesan cheese with cheddar cheese.

If you like a little spice to your fettuccine Alfredo sauce sprinkle ½ teaspoon of red pepper flakes in the sauce when you remove it from the heat.

You can also add some broccoli and cooked chicken if you like to make Chicken Broccoli Fettuccine Alfredo.

Print the Easy Homemade Fettuccine Alfredo Sauce recipe below

 

Print

Easy Homemade Fettuccine Alfredo Sauce

★★★★★

5 from 26 reviews
  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 4 mins
  • Cook Time: 20 mins
  • Total Time: 24 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

This Easy Homemade Fettuccine Alfredo Sauce is made without cream cheese or heavy whipping cream. This homemade Alfredo sauce is made with milk and flour. You won’t believe how good it is until you make the recipe yourself!

Scale

Ingredients

  • 1 lb box of fettuccini noodles, cooked
  • 4 tbs butter or stick margarine
  • 3 tbs flour
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups milk
  • ½ to ¾ a cup of grated Parmesan cheese
  • or a parmesan cheese blend

Instructions

  1. Cook the pasta as directed on the box in the salted water.
  2. Start boiling the water about 10 minutes before you start making your sauce.
  3. You want to have the pasta ready at about the same time your sauce will be finished.

To make the Alfredo sauce:

  1. Add the butter, salt, and pepper to a heavy, medium-sized pot. Heat over a medium heat.
  2. You don’t want to use too small of a pot because you will be whisking the sauce as it cooks and thickens. If the pot is too small the sauce could splash and drip over the side of the pot making a big mess.
  3. Once the butter has melted add the flour and whisk until smooth, removing all lumps from the flour.
  4. Slowly pour the milk in and whisk until smooth again. Turn the heat up a bit to about medium-high.
  5. Add ½ cup of grated Parmesan cheese, whisk until combined. Taste to see if the flavor of Parmesan is strong enough for you. If not, add the remaining Parmesan cheese.
  6. Continue whisking until the sauce has thickened, 5 to 8 minutes. The sauce will thicken even further as it cools. If it thickens too much before you can add it to your pasta thin it with a little pasta water or milk.
  7. Drain your pasta and put into a large bowl. Pour the Alfredo sauce over the pasta and mix until the pasta is evenly coated.
  8. Serve immediately with a crusty french bread or a slice of homemade white bread.

Notes

You can use the powdered Parmesan cheese or fresh Parmesan cheese. I’ve used both. Adjust the amounts used if using fresh. Fresh is a bit stronger.
Start with ½ cup of Parmesan cheese and taste before adding more.

  • Category: Homemade
  • Method: Stove Top
  • Cuisine: Italian

Nutrition

  • Calories: 637

Keywords: homemade fettuccine Alfredo recipe, Alfredo recipe with milk, Alfredo recipe without cream, how to make Alfredo sauce

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Reader Interactions

Comments

    • My family and I LOVED your Alfredo! This will be my only recipe I use. I love that it is ingredients that I always have in the frig.

      ★★★★★

      Reply

  4. Great recipe Thanks! I didn’t have cream cheese so this was the perfect recipe for what I had on hand, better without cream cheese and not as harsh on the stomach. Writing this one down for keeps 😉
    Thanks for sharing,
    Lex

    Reply

    • Thank you Lex I hope you enjoy it. I’ve never made alfredo sauce with cream cheese. Matter of fact I had no clue there was cream cheese in it. I love this recipe. Sometimes I add pepper jack cheese to it to give it a nice kick.

      Arlene

      Reply

  6. My husband & I are Alfredo freaks. This recipe was so EASY and so DELICIOUS! Even my 1 year old son loves it! We will be using this from now on, thank you!

    Reply

  7. Thank you So Much! I don’t keep a lot of extra things in the pantry….there’s just me…and I came home with such a yearning for fettucini. Your recipe was the only ‘quick and easy’ one that didn’t call for cream, whipping cream, or cream cheese…none of which I have around. It’s cold and blustery, I’ll soon light a fire, and get to sit it front of it..and the TV…and feel very blessed. I haven’t tried it yet, but from what I read above, I will love it. Thank you, again, so much.

    Reply

  10. thanx for the recipe, can’t wait to try it, i’m going to use it as part of my stuffed bell pepper recipe. my boys will be super excited to have a new spin on dinner.

    Reply

  11. YAY!!!! I am happy I found this!!! I going to add cheddar to my kids broccoli , and they are gonna love this!!!! Thanks so much for this!

    Reply

  14. Thank you so much–the sauce turned out perfect! I have to admit, I thought it was harder to make than this. Your sauce is super yummy!

    Reply

  15. Thanks for the recipe! YOU SAVED MY SUPPER! I was in a panic when I realized I didn’t have any jarred sauce and then I found this recipe! I whipped it up (using soymilk and vegan butter but regular parmesan) and I got 2 thumbs up from my very fussy children!! Dead easy and delicious! I will never buy jarred sauce again!

    Reply

  16. Fantastic recipe. It was the first time I have made Alfredo, I am so glad I stumbled across this when I googled “how to”. This is for sure going in my recipe book for the future when I need it again! Thank you!!! 🙂

    Reply

  17. My son wanted Alfredo but had no sauce or cream. So found this recipe!! I love it!! I was so easy to make and tastes so much better!!! Thank you!

    Reply

  19. I was wondering how to go about warming this up the next day. I want to make for lunch to take to work and only have a microwave to heat things up there.

    Reply

  20. did a quick search for Alfredo sauce, came across this… didn’t realize how simple it really is! thanks! of course I had condensed milk not regular milk so I used it, and I thought I had Parmesan, but found out too late that I’m out (insert gasp here) so I substituted mozzarella cheese which needed over a cup to make it work… It was good though and I can’t wait to make it the right way, thanks again!

    Reply

  22. Thank you for the wonderful recipe. My oven is broken so I can only use the cooktop so I had to use leftovers for dinner this evening. I wanted to make pasta with alfredo sauce. I found your recipe first and thought I woukd try it. I sauteed mushrooms, red peppers and left over bbq chicken, mixed them with your sauce and poured it over penne noodles. It was amazing. I will definitely be making it again. It was a huge hit. Thanks!

    Reply

  24. This Alfredo sauce came out absolutely perfect!!! Thank you for sharing this recipe. It was so simple to make and everyone loved it! Could I double this recipe?

    Reply

  26. Great Base Recipe! I knew Alfredo sauce didn’t have a LOT of ingredients so when I ran out of the usual pre-made pasta kits (you know…the famous blue box) my family knew it was game on because we’re not shopping again until EVERYTHING is out of the house! My daughter found 1/2 box of lasagna and thinkig we still had some of the jar alfredo sauce left suggested I just combine the two. After surveying the remaining contents of our fridge and doing a search for Alfredo sauce, I decided on a collard lasagna dish with your (modified) alfredo sauce recipe. The other recipes called for heavy cream so after another search I found you. The kids were like, “oh great…she’s at it again…another concoction.” It turned out GREAT! Everyone was pleasantly surprised (myself included) and requested to take the leftover to school this morning! Thanks so much.

    Reply

  27. Soooooooooooo easy & kid-friendly!!!! Going to throw in some garlic next time, cause that’s a favorite around here <3

    Elk Grove, CA

    Reply

  28. Thanks a bunch. I left my cookbook at home when I moved out and I always made it this way. I love this recipe. I looked up fettuccine alfredo but could only find ones with cream, but this way is much better. Thanks again…

    Reply

  29. didn’t have cream either… i have some left over steak i’m gonna throw in it and some fresh garlic . trying to think of ways to use leftovers that usually get thrown away. thanks for this recipe definitely saving it 🙂

    Reply

  30. Thank you! This is how myy mom makes it& couldn’t remember the exact amounts & like others didnt have the wierd stuff like cream or cream cheese in the other recipes on hand. Thanks for saving the day!

    Reply

  32. I love alfredo. I wonder if your sauce would work in something like Olive Gardens five cheese ziti. I have been trying to figure out how to recreate it but healthier.

    Reply

  34. Oh my goodness. This is amazing. I just could not stop eating it. I prolly put in a little more Parmesan than I should have, but after about 3 bites it transformed into something amazing. I mean the first bite I was like wow, that is the best I have had, just a bit too much Parmesan. Second bite I was like, ‘wow getting better.’ Third bite, I knew that I had not added to much Parmesan, I just needed to let the other ingredients put in their two cents. I put the full 2/3 cup in at first because it was all that I had left. Yes, it was the Kraft stuff in a bottle, still amazing. Now, I am going to go finish the pot :D.

    Reply

  35. I found your recipe about 6 weeks ago – and it quickly became a favorite with my family served over penne with chicken and mushrooms! We make it once a week – and again is we have company over!! I usually add about 1 tsp of garlic powder to the flour , and some dried parsley with the cheese for some green specs…. though dill would also be amazing too….
    Thank you so much for the fabulous recipes…. will try the spicy chicken one next!!

    Reply

  36. This recipe worked great for me and the result was great! I wouldve liked however that the time it takes to make the sauce and the number of servings would be mentioned

    Reply

  38. wow! ive just tried this recipe as a QUICK fixed! i wanted to make pasta alfredo because there wasnt anything at home and i had to heavy cream or cream cheese as stated in other recipes, so i opted to try this one! very tasty!!! will definitely be making this again!

    Reply

  39. I have to tell you this is the best Alfredo sauce I’ve ever made! And the easiest! My family is in love! Thank you for sharing <3

    Reply

  42. Just had to tell you… I have used this recipe twice and it is FOOLPROOF. I am not a big cook and this turned out perfectly. So easy and delicious. Thank you very much for sharing.

    Reply

  43. absolutely delicious! i halved the recipe and made it in the microwave (taking care to remove and whisk regularly, every 45 sec or so), and while it likely took a little longer, it came out just fine. i used grated romano, and didn’t cut the salt back enough, but it was still delicious.
    thanks for posting: it’s now my default alfredo sauce!

    Reply

  44. Love it !!!! I just love finding new recipes and digging through the house to see if i got everything to make it. Sure did this time, just got done making it .its awesome !

    Reply

  45. Just want to say thank you for posting this! It’s so easy and convenient, this is our go-to Alfredo sauce recipe now. (Bow-tie pasta is the kids’ favorite though.) For our family of five, I think it’s more economical than buying jars (based on the ladles of sauce they pour on their pasta). Definitely tastier and more versatile! I couldn’t stop dunking my garlic bread in it today! Thank your mom for us!

    Reply

  46. I never do reviews on recipes I find online, but I’ve got to say, this is hands down the best Alfredo recipe ever and I’ve tried dozens! Well done! Thank you for such a great recipe. This is definitely a keeper!

    Reply

    • Antoinette

      Thank you so much! I am so happy you loved the recipe. I made it myself again Thursday night for dinner. I love it. Added a little ground red pepper to this time to add a nice little zing to it.

      Reply

  47. Just tried this recipe today and I loved it. I didnt have any parmesan cheese as i am greek and we use another kind of cheese called mitzithrha, so I used that instead and also added in some garlic as we greeks love garlic and add it in just about everything.. Anyhow It was oh sooo yummy and so easy. Definately going to be making this again. These are ingredients I always have in my fridge so its perfect. Thank you so much for sharing!

    Reply

  48. I am going to be trying this tonight with my Chicken and Broccoli Stuffed shells, The recipe I currently use has more ingredients, heavy cream, milk, butter, Parm/Romano, garlic, 1-2 doz of egg yolks depending on amount I am making. It will be nice to cut down the ingredients for a quick sauce! I will def. keep the garlic in mine though, I love the taste it gives. Thanks for a quick and easy recipe!

    Reply

  49. We are trying this today. I cant wait. Every other recipe requires so much more and you have great reviews. I have been looking for a good Alfredo recipe.

    Reply

  50. I tried this recipe for the 1st time in December 2013. I have had Alfredo sauce in every way… cream cheese, heavy cream, half and half, in the jar. However, since this recipe this is the way I make it now and prefer it. Thanks a billion.

    Reply

  51. I made this sauce tonight to toss with chicken and bacon filled ravioli and it was perfect! Cut the recipe in half, since it was a meal for two, and it still turned out lovely. Thank you!

    Reply

  52. Found & made this recipe last night and it was a huge hit!! So easy and so delicious. My picky kids (and husband) inhaled it 🙂 Will make it again many times I’m sure! Thank-you

    Reply

  53. I have to tell you my husband has been craving fettuchini Alfredo but we didn’t want to use the jar kind. He found this and we tried it last night with on hand ingredients. SO GOOD! As good as or better than olive garden because it also didn’t make me regret eating it later lol!

    We didn’t half it for the two of us so we have left over. what is your suggestion for reheating?

    Reply

    • Tori

      So glad you enjoyed the recipe. When I reheat it I add a little milk and heat it up in the microwave adding more milk until I get the consistency that I want.

      Reply

  54. That was quick and simple. My 13 year daughter is very picky and she said that it tasted better then the store brand. I poured it over tilapia fish and bowtie noodles. Thanks for such an easy recipe.

    Reply

  56. So, I really wanted to make this, but needed it to be gluten free. I had some tapioca flour on hand and used it and it worked! The sauce is AMAZING! I also sauteed some garlic cloves in olive oil and added them in—drool….. 😀

    Reply

  57. this is the best alfredo recipe ever!!!! I always add more parm cheese because I love it! making this tonight for dinner! i could eat this at least once a week.

    ★★★★★

    Reply

    • Krystine

      Thank you! I am so glad you love the recipe. My 17-year-old daughter makes it about every two weeks. She sautes chicken in garlic and olive oil and makes chicken alfredo fettucini. She also adds ground red pepper to the sauce to make it spicy.

      Reply

    • You took the words right out of my mouth. THIS IS THE BEST AND CHEAPEST ALFREDO SAUCE EVER – BAR NONE! Thank you from my entire family – we are very satisfied. We just got done eating it for the first time – and we all just love it- it’s a keeper!

      ★★★★★

      Reply

  58. My husband ate three servings of this alfredo! He said he would not eat store bought ever again. Found this recipe because I didn’t have cream! Thanks

    ★★★★★

    Reply

  59. I followed this recipe to the letter and I recommend highly to not use 1 tsp salt. It was completely inedible with that much salt. I’ve made this sauce twice since the first disaster and have used maybe 1/4 tsp salt and the results are much better.

    Reply

    • Nicome

      I’m glad you enjoyed the recipe enough to give it another shot with your salt adjustments. I’m sure it depended on the parmesan cheese you used and your salt preferences. Different brands of parm can be much more salty.

      Reply

  60. This is so super easy to make and it is so so delicious! Thank you for sharing this! I made this sauce with half of the flour and used corn starch for the other half. Made shrimp alfredo and it was outstanding!!!!

    ★★★★★

    Reply

  61. Great recipe! I was very nervous to try but I’m so glad that I did. I added shrimp and broccoli and it was delicious!

    Reply

  62. I’m so excited I found this recipe! I made a half batch of the sauce just now and it was SO good! Thrilled to have a recipe that calls for milk instead of heavy cream as I often don’t have cream on hand. I chopped some Parmesan off the block and it melted in really nicely. I’m looking forward to seeing how this reheats tomorrow as I’d love to serve it with some fresh ravioli I picked up. Thanks a million for this recipe!

    Reply

    • Alicia

      So glad to hear you loved the recipe. It is one of my favorite recipes on the blog. It reheats very nicely but may need a little milk to thin it out a bit as it gets very thick when refrigerated.

      Reply

  63. Thank you so much for the alfredo recipe! I didn’t have all the ingredients for the kind with cream, and this saved my night… and was REALLY good!!!

    Reply

  64. I think it’s a good “base” Sauce. A bit bland. Once I added a bunch of garlic and some italian seasoning it had more flavor.

    Reply

  65. This is very easy to make with stuff I have on hand. My boyfriend LOVED it and said it was in the top three meals I’ve ever made. I like to chop up broccoli (cooked) and tomatoes to go in with the pasta, and he likes to add sautéed chicken, as well.

    ★★★★★

    Reply

  66. Best (and easiest) Alfredo Sauce ever! I have used powdered mixes from the store (I am almost embarrassed to say) but never again. My husband and my picky teenagers loved it. <3

    ★★★★★

    Reply

  67. I have to admit, I thought that all the positive, rave reviews were paid reviews, or friends of the Blogger. Yes, I am typically a skeptic. But I have to say, this was by far the easiest recipe I’ve ever made. And not just for alfredo sauce, but easiest recipe probably ever. Also it tasted delicious! And if a non-cook like me can make it, anyone can. There are just two of us, and this made plenty of sauce, we only ate half of everything so we’ll have leftovers for lunch or dinner tomorrow. I’m not a fan of pepper, so omitted it, but added some sauteed onions and broccoli. If I had chicken and mushrooms it would have gone in there too. This is now my go-to alfredo sauce! Thank you!

    ★★★★★

    Reply

  68. My family LOVED the dish although I’ve been fraud try my own homemade recipe. I am keeping this handy at all times for Alfredo since it was easy and delicious. Thanks so much!!

    ★★★★★

    Reply

    • Evelyn I have never frozen this recipe but I am sure it would freeze well. I wouldn’t freeze it mixed with the pasta though as the pasta would probably turn to mush when you thawed and reheated it.

      ★★★★★

      Reply

  70. Great recipe. I added a little swiss and garlic for extra flavor. Instructions were very easy to follow..again, awesome!!

    ★★★★★

    Reply

    • Heather

      I’m so glad you loved my Alfredo recipe. It is one of the best recipes because you can switch it up and make a new flavor like you did. I can’t wait to try it with Swiss cheese the next time I make it.

      ★★★★★

      Reply

  71. I made this recipe for the first time for dinner and I absolutely loved it! It wasn’t too creamy or too cheesy like some other recipes I’ve tried. And I’m really glad I found this because when I went shopping, I totally forgot the cream cheese that other recipes need. I am definitely making this again!

    ★★★★★

    Reply

  72. I added a few things and it is literally perfect ! Mince a few cloves of garlic and sauté the garlic in the butter, then follow the recipe as is. I also squeezed half of a lemon once the sauce thickened. It’s the perfect Alfredo!!! Love that you used milk instead of cream!!

    Reply

  73. Absolutely AMAZING!!
    Made the sauce tonight for some leftover Fettuccine Alfredo (w/chicken) that I brought home a couple days ago from a local restaurant. The leftovers didn’t have quite enough sauce and their sauce tasted more like cream than alfredo. So after a quick “Google” search for alfredo not requiring heavy cream (which I rarely have on hand), I came across your recipe and I’m SOOO glad I did! I couldn’t believe how easy this was! It was easy to half too, which was perfect because I was just making it for one. Other than adding a bit of garlic powder, since I prefer a garlic flavor alfredo, I followed the recipe exactly, but halved everything… it turned out perfectly! I’ll never pay $10 for fettuccine alfredo again!! Thank you so much!
    P.S. Glad it doesn’t call for cream cheese, since that’s another ingredient that I rarely have on hand. It’s awesome to have such a simple, delicious recipe that can be made quickly with ingredients I almost always keep around.

    ★★★★★

    Reply

  74. Love this recipe added some garlic powered and it took it to another level. Super easy and yummy! A must try

    ★★★★★

    Reply

  75. This looks so fun and easy! I am so excited to try it out for my sisters birthday party!I am so glad I found a recipe that doesn’t include any of the ingredients that I don’t want in it!

    ★★★★★

    Reply

  76. Made this tonight and I can’t thank you enough for posting this recipe. I did it exactly as written except I did throw a clove of garlic in while I made the sauce then fished it out. I have been making homemade Alfredo sauce for years. This is by far the BEST and EASIEST I have ever made. I can’t thank you enough, but ty ty ty!!!!!! Can’t wait to try more of your recipes.

    ★★★★★

    Reply

  77. Made some tonight with our cheese tortellini. We were out of the jarred Alfredo sauce as well and started searching online for a sauce without cream cheese and stumbled across this recipe. Immediately my husband said it was good…and it takes him a while to really like something.

    Reply

  78. I have to say this out loud, this is the best and easiest Alfredo Sauce recipe I’ve come across. My 9 and 2-year old gobbled it up like never before. I never had the courage to try the recipes that call for heavy cream and cream cheese as I never have them on hand but your recipe though simple, packs a punch. The only change I made was that I added garlic salt instead of regular salt and the sauce was divine. How long can I refrigerate the sauce so that I can boil fresh pasta and toss it in it when needed?

    ★★★★★

    Reply

  79. Great light recipe added minced fresh garlic and red pepper flakes my boyfriend and I loved it so easy to cook and only 2 dishes to wash! Definitely recommend for a delicious week night dinner that tastes like it took hours to make and half the calories!

    ★★★★★

    Reply

  80. I had a big tupperware of leftover noodles from last night, and before my brain was working this morning I threw the leftover spaghetti sauce in the slowcooker to make chili. What to do with all those noodles? So i decided to make alfredo sauce. When i found your recipe, I realized it is the same recipe as the cheddar cheese sauce i make. It never occured to me that it’s the same thing. Anyhow, I sauteed some garlic and mushrooms before adding the flour,butter, and it was a super easy delicious lunch, and a great way to use up those extra noodles! Thank you!

    Reply

  81. I needed an Alfredo recipe and my friend sent me this one. Absolutely perfect!!!

    ★★★★★

    Reply

  82. I cannot believe I found this recipe! I can’t tell you how often I’ve looked for a decent Alfredo sauce but hated the idea of loading cream, butter and cream cheese in one pot! I had a strong craving, yet again, and google Alfredo with milk… Your recipe came up, and wham! I fell in love! I halved the recipe like you suggested, as it was only for myself. I did throw in about 1 tsp of dried basil. Oh … my…. God!

    I ate less than half the sauce, but I can tell you, I have the remainder on the back of my stove, in a covered pot, because it is not going to see the next day.

    It is very rare that I do not “tweak” a recipe because I am unhappy with something. Your recipe is one I am proud to say, DO NOT CHANGE A SINGLE THING!

    Thank you!

    Reply

  83. This Is so easy to make and so yummy! My grandma never reads the label and I grabbed the alfredo to find out produced with genetic engineering. NO THANK YOU. So i googled how to make without cream and I found this. It is delicious! I substituted parmesan cheese with mozzarella and Colby jack mix and it turned out so good. I made it with three cheese tortellini. I jarred up and froze the remaining suace:)

    ★★★★★

    Reply

  85. Absolutely Delicious!!! My family and I love Pasta…I especially LOVE white sauce. I have always prepared Alfredo Sauce with Heavy Whipping Cream (which is quite expensive in the city I live in – approximately $10.00 per serving). I am thankful I found your recipe!!! The ingredients were already in my refrigerator :-). I cooked it for lunch today for my two-year old daughter (who loved it!) and I…. and we will enjoy the leftovers for dinner when my teenage son arrives home. Your recipe will surely be a family favorite for us! I plan to top mixed veggies with this sauce next, It will be very satisfying!!!! Thank you very much for sharing!!!!!!

    ★★★★★

    Reply

    • Mel

      Thanks for stopping by! I am so glad you loved the alfredo sauce recipe. It is amazing if I do say so myself. Wow, heavy whipping cream is very expensive where you live. This is why I love this homemade alfredo recipe with milk because the ingredients are easy and it tastes delicious!

      ★★★★★

      Reply

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