Alfredo Sauce with milk
How to make Alfredo Sauce with milk that is rich and creamy. This rich, thick and creamy Alfredo sauce recipe is made with milk and only takes 15 minutes to make! You won't believe how good it is until you make the recipe yourself! Serve homemade fettuccine Alfredo in less than 30 minutes!
Ingredients
- 1 lb. box of fettuccine noodles (cooked)
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 cups whole milk
- 1 cup shredded real Parmesan cheese ((plus more for garnish))
Instructions
Prep
- Cook the pasta as directed on the box in the salted water. Start boiling the pasta water about 10 minutes before you start making your sauce. You want to have the pasta ready at about the same time your sauce will be finished.
How to make Alfredo Sauce with milk
- Melt the butter in a heavy saucepan or skillet over medium heat. Add the salt and pepper to the pan and whisk together.
- Add the flour and whisk until smooth, removing all lumps.
- Slowly pour the milk into the pan and whisk until smooth.
- Add the shredded Parmesan cheese to the pan and whisk until melted and combined with the milk. Taste and adjust the amount of Parmesan cheese if needed.
- 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.
- Drain the cooked pasta and pour into a large serving bowl. Pour the Alfredo sauce over the pasta and toss until the pasta is evenly coated with the Alfredo sauce.
- Serve immediately with a crusty French bread.
- Makes enough sauce to cover one pound of Fettucine pasta noodles. Will make 6 to 8 serving.
Video
Recipe Expert Tips
- Pot size: Use at least a 2 quart size sauce pan or a wide skillet. 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.
- Using a skillet: If using a skillet the sauce will thicken even faster.
- Thickened sauce: Alfredo sauce will thicken as it cools. You can thin it by adding a small amount of milk or pasta water.
- What kind of Parmesan cheese to use: Please use real grated Parmesan cheese for the best flavor.
- Leftovers: Leftover alfredo sauce can be refrigerated for up to a week.
- Freezing: Leftover Alfredo sauce can be frozen for up to a month. Thaw and thin with a little milk and reheat before using.
- Add ins: You can add cooked broccoli and cooked or grilled chicken if you like to make Chicken Broccoli Fettuccine Alfredo. Add the heated extras when you mix the sauce with the pasta and serve.
- Spicy alfredo: Add a ½ to 1 teaspoon of red pepper flakes to the sauce to make spicy alfredo sauce.
Nutrition
Serving: 1ServingCalories: 318kcalCarbohydrates: 46gProtein: 15gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 63mgSodium: 536mgPotassium: 243mgFiber: 2gSugar: 5gVitamin A: 242IUCalcium: 244mgIron: 1mg
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