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A blue bowl filled with pasta tossed with alfredo sauce with milk.

Alfredo Sauce with milk

Arlene Mobley - Flour On My Face
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!
5 from 43 votes
Prep Time 4 mins
Cook Time 15 mins
Total Time 19 mins
Course Condiment, Main Dish
Cuisine Italian
Share by Text
Servings 8 servings
Calories 318 kcal


  • 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)
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  • 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.



  • 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.
  • If using a skillet the sauce will thicken even faster.
  • The alfredo sauce will thicken as it cools. You can thin it by adding a small amount of milk or pasta water.
  • Parmesan cheese: Please use real Parmesan cheese for the best flavor.


Serving: 1Serving | Calories: 318kcal | Carbohydrates: 46g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 536mg | Potassium: 243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 242IU | Calcium: 244mg | Iron: 1mg
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