What You Need To Make Sauce:
Simple ingredients for an elegant sauce that is a classic dish loved by all. This Sauce just has a smooth, creamy texture that melts in your mouth. The best results comes from the ingredients. Using the freshest ingredients is key!
Fresh parmesan cheese grated off the block is one of those key ingredients. This will create a smooth textured sauce rather than a grainy one. Each of these ingredients melt and blend together so well creating a masterpiece!
- Butter: either unsalted or salted work for this alfredo sauce recipe.
- Heavy whipping cream: for a richer and creamy flavor heavy whipping cream is preferred over whipping cream.
- Cream cheese: this adds a nice thick consistency to your alfredo sauce.
- Minced garlic: for best flavoring use fresh garlic and mince it the best you can.
- Garlic powder: adds to the rich and garlic flavoring.
- Italian seasoning: brings on an Italian fill and blends all the seasonings together.
- Salt and pepper: just to taste!
- Grated parmesan cheese: using real parmesan cheese is best. Powdered cheese will create a grainy texture and does not melt through when heated.
What Goes Well With Alfredo Sauce
Naturally, pasta is a perfect match for Alfredo sauce. Fettuccine is customary, though you can use another type. Anything with a barrel shape like penne will make it even more fun to eat. You can also use this sauce as a base for a white pizza, or pour it over steamed broccoli, Brussels sprouts, or cauliflower.
Can You Use Cornstarch Instead Of Flour In Alfredo Sauce
Cornstarch or Arrowroot Theyre especially great if you plan on making a huge batch of sauce because they wont cause it to spoil as quickly as flour does. To use, dilute a tablespoon of cornstarch or arrowroot in half a cup of water. Add the slurry into the simmering sauce, and stir over medium-high heat until thick.
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Tips For Making Alfredo Sauce Without Heavy Cream
- Use the fattiest milk you can. I would avoid using skim milk if possible.
- Use real Parmesan cheese, not the Kraft-style cheese in a shaker.
- If the sauce is gritty the Parmesan likely hasn’t fully melted it. Let the sauce simmer longer while stirring.
- If the sauce is thin, simmer it longer to thicken.
- If the sauce sits too long it will get thicker. Stir in a splash of milk to thin it out.
Cream Cheese Alfredo Sauce
Homemade Cream Cheese Alfredo Sauce is always a family favorite and you only need a few simple ingredients to make it. This alfredo sauce recipe with cream cheese can be ready in just 15 minutes! Serve over pasta noodles for an easy dinner idea or use in any recipe that calls for alfredo sauce.
For more dinner recipes with alfredo sauce be sure and try my one pot broccoli fettuccine alfredo and this quick & easy version of chicken gnocchi soup.
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Mornay Sauce Is Bechamel With Cheese
If you’re feeling fancy, you can call this Alfredo sauce by its classic French name: mornay sauce. If you’re feeling even fancier, you can explain to your adoring dinner companions that a mornay sauce is just a bechamel to which you’ve added a generous amount of cheese.
And what is a bechamel but a roux-based sauce made with butter, flour, and milk. Of course.
Storing & Reheating Alfredo Sauce:
- Reheating Alfredo sauce: I recommend reheating it slowly on a LOW heat on the stove. I’ve had luck adding a bit more cream to get the sauce back to its former glory. If you want to microwave it, be sure to stir every 30 seconds or so and use low power if possible. It can separate if you rush it/warm it on too high a heat.
- Storing Alfredo sauce: The sauce will last for 3-5 days in the fridge. You can store it in an airtight container . I don’t recommend freezing it as it can separate when reheating, but if you do, be sure to reheat on a low heat and add a little more cream.
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Variations Of Alfredo Sauce
How To Make Alfredo Sauce:
Alright, lets talk about how to make Alfredo sauce! Simply
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Variations Of Tortellini Alfredo:
- chicken: use chicken breast and cut into bite-size pieces cook chicken with garlic in oil and butter.
- sausage: use ground Italian sausage and cook it with garlic in oil.
- shrimp: use medium or jumbo shrimp, cook it in a pan first, remove and then make the Alfredo sauce .
- vegetarian: add peas, broccoli, spinach, etc.
Alfredo Sauce With Milk
· Modified: Mar 18, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Easy Homemade Alfredo Sauce with milk is thick, rich and creamy. It is made with whole milk instead of heavy cream and only takes.
Compared to other homemade alfredo sauce recipes it is a thick and creamy and made without cream or cream cheese but you would never know it.
This recipe was originally shared on October 23, 2011 and has been updated with more helpful information and new photos on February 13, 2022.
Yes, you can make an amazingly delicious homemade Alfredo sauce with milk instead of cream that is thick and creamy!
And you can make homemade fettuccine alfredo in 30 minutes or less.
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How To Make Homemade Alfredo Sauce With Milk Instead Of Cream
One day 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 a basic cream sauce and fresh parmesan cheese. It turned out so good I have never looked back.
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 and it tastes so much better homemade.
How To Store Alfredo Sauce:
To make the perfect blend of Alfredo Sauce you will want to watch your cooking temperature and stirring well. This will make the perfect alfredo sauce and reheating just a breeze.
Alfredo Sauce is a favorite in our home and I know that it does not last long, even if I double it! Enjoy your sauce again and again when storing it properly.
- Storing in the Refrigerator: I like to pour my Alfredo Sauce in a jar and sealed in the refrigerator. For best results and continued flavoring it will last in the fridge for about 5 days.
- Freezing: Unfortunately this Alfredo Sauce does not freeze well. Because of the freshness of it, it will separate when freezing.
- Reheating: Slowly, is the key! Slow, low temperatures and stirring often. If it starts to separate, slowly stir it back together over low heat on the stove top. It is best not to microwave this sauce. It becomes more oily and separates just as easily, if not more. Once reheated, do not reheat again.
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Quick And Easy Alfredo Sauce
Quick and Easy Alfredo Sauce . . . with just a few simple ingredients, you can have a yummy dinner on the table in minutes!
Pasta is always a favorite at my house. I like serving this homemade fettuccine alfredo with a green salad, parmesan roasted asparagus, or carrots and zucchini.
Im a little ashamed to admit this, but after two decades of cooking for my family, I had never made homemade alfredo sauce. I know, how can I call myself a food blogger?
Then one night we had dinner with my cousin Tami and her family. She made alfredo with grilled chicken and sausage on the side. After one bite I was hooked. I have been missing out!
When she told me how easy it was to make, I got her alfredo sauce recipe, and I have made it several times since then. A new favorite last minute dinner recipe!
This alfredo sauce is super simple, and doesnt take much more time than heating up a jar of alfredo sauce. But trust me, it blows that jarred stuff out of the water!
Tami makes her alfredo sauce with Kraft parmesan cheese in the green jar, and I make mine with freshly grated parmesan. Both are fantastic, so use whichever one you have on hand.
Traditional homemade alfredo sauce is usually just butter, cream, parmesan, garlic, salt & pepper. This recipe is thickened with a bit of flour, and also has some milk in it. Not only is it lower in fat, it doesnt separate if you have leftovers.
Alfredo Sauce With Cream Cheese Ingredients
- ButterUnsalted preferably. If you want to use salted, just adjust the amount of salt you add if any. The Parmesan is also fairly salty.
- Garlic Just a couple of cloves or you could add more. Be sure to mince or use a garlic press so you dont get large chunks.
- Cream Cheese Whole fat cream cheese will melt better and be thicker. However, if youre looking to eat a bit more healthy, you can use low fat cream cheese. Cut the cheese into small cubes to help it melt quicker.
- Milk The higher fat milk you use the thicker and creamier the sauce will be, but you can use any kind such as skim, 2%, whole, half & half, or heavy cream. I would heat the milk a little if you can before adding it to the pan.
- Parmesan Cheese Good quality freshly grated Parmesan will melt and work best, but again, if you want o use a low fat option, it should be ok.
- Salt Just a tiny bit since the Parmesan is salty.
- Black Pepper I added just a little, but do like the alfredo sauce with a lot more freshly ground black pepper.
- Nutmeg Just a dash of freshly grated nutmeg is great in this sauce but totally optional.
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Homemade Alfredo Sauce With Cream Cheese Faq’s
- How Do I Serve Alfredo Sauce?
- Use this alfredo sauce in any recipe that calls for jarred alfredo sauce. This is a great use for leftovers if you have any.
- My family loves alfredo sauce served over some cooked pasta like the spiral Rotini pasta.
- You can add some chicken to the sauce and serve it over fettuccine noodles for a homemade fettuccine chicken alfredo dish.
- Use it as a dip for breadsticks, pizza, or mozzarella sticks.
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Why Make Alfredo Sauce Without Heavy Cream
Sometimes heavy cream can be too heavy for some people since it is so high in fat. One of the easiest ways to reduce the amount of fat in the preparation of this recipe is to substitute the heavy cream for a white roux sauce.
Heres how to make a white Roux sauce:
- Add 1 cup of melted butter to a saucepan . The extra butter makes the sauce very creamy, without the need for heavy cream.
- Sift the butter, the same measure of wheat flour, cook until a paste is formed.
- Add half a liter of liquid milk. We use whole milk.
- Add the cheese. We use mozzarella and parmesan cheese.
How To Make Alfredo Sauce With Milk
To get started on this easy recipe, the first thing we do is melt butter in a medium saucepan set over medium low heat along with minced garlic and flour. The garlic will saute as the roux cooks. It is important to keep stirring your flour mixtures so it doesn’t burn. You want to cook it for approximately three minutes to ensure the raw flour taste is cooked out of it.
Next, the milk is added to transform the roux into a sauce. Don’t add all of the milk at once or it will not incorporate into the roux properly. Instead, begin by adding a few splashes of milk at a time and stir them into the roux. Once the milk is blended in more can be added. Repeat this until all of the milk has been added and you have a creamy white sauce.
We will do the same thing with the fresh grated Parmesan cheese. Begin by stirring one handful into the sauce, then add more. Repeat until all of the cheese has been added, then stir in salt and black pepper. I highly recommend using fresh ground black pepper for the best flavor. The sauce is ready to be served over your favorite pasta noodles.
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Alfredo Sauce That Perfectly Reheats
The real magic of this easy Alfredo sauce is that it reheats so well. So many cheese sauces are prone to separating into gritty cheese and puddles of greasy liquid when reheated, but not this sauce. The flour in the roux makes this a very stable, very reliable, and a very forgiving sauce.
The Alfredo sauce will harden into a thick paste once it cools in the fridge, but give it a few minutes of gentle heat on the stovetop or in the microwave, and it will once again become silky and creamy. If you see a few little beads of fat starting to form, just whisk vigorously to blend them back in.
You can also freeze this Alfredo sauce for up to one month. Let it thaw overnight in the fridge before reheating on the stovetop or in the microwave.
Easy Alfredo Sauce Recipe Tips
While the ingredient list is simple there are a few key techniques that should be mentioned for the execution of a good Alfredo sauce. It can make all difference between restaurant-quality Alfredo sauce and a lumpy, chewy mess.
First, you need to simmer it over medium-low heat, it should never reach a boil or the sauce will separate. If youve ever heated up Alfredo leftovers in the microwave and noticed a pool of melted butter separated from the sauce, its pretty much like that. It doesnt look all that great and its tougher to reason with yourself why you deserved it, looking all obviously bad for you like that.
Second, and this is the most important thing of all, you must have freshly shredded Parmesan cheese. I dont like shredding cheese at all so I tried a shortcut with store-bought pre-shredded Parmesan and that stuff just does not melt. Remember the lumpy mess I mentioned earlier? Yeah, thats the culprit.
I read that its all the preservatives that interfere with the melty magic. I guess the same things that prevent them from clumping together in the bag stop them from melting well. And trust me, Ive ruined two batches of Alfredo sauce this way. The first time around and the third time around after I forgot the freshly shredded rule.
Toss it with some pasta and add whatever protein you like: grilled chicken or shrimp and youre set! This amount of sauce works out well with about half a pound of pasta.
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Quick And Easy Alfredo Sauce Recipe
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After you try this quick and easy alfredo sauce recipe, youll never want to go back to jarred sauce! Let me show you just how easy it is.
Ingredients:
- 1/2 cup butter
- 1 1/2 cups Grated Parmesan Cheese
- 5 to 7 cloves chopped garlic
- 1 chicken bouillon cube
- 2 cups milk
- 1 Tablespoon cornstarch
I cut my stick of butter into pads just so it melts more evenly and quickly. I then stir in the garlic.
Once it starts to cook the garlic, I drop in the chicken bouillon cube and shake of cayenne pepper.
After you add the 1 1/2 cups milk you need to let it come back up to a boil.
You then add the grated Parmesan cheese. Stir it well, this all goes really quick, so I have everything measured and waiting to go in from the start.
You then stir in your cornstarch mixture and let it cook until it is nice and thick.
If you look closely at the picture above you can see how the sauce looks when you stir it. This is the perfect thickness.
Remove from heat and add to any pasta or meat and veggies you want to serve it with. Usually only takes about 10 minutes to make start to finish.
If you start cooking your pasta, before you start the sauce, they get done right about the same time. This is a quick and easy meal that everyone loves.
Let me know how you like it.
