Whip up this tried and true Garlic Alfredo Sauce tonight.
7 ingredients are all it takes to make a thick and creamy homemade Alfredo sauce.
Pour over a bed of pasta and dive right in.
I always get tired of making the same thing over and over, so we enjoy testing out new recipes.
If you are like us, give some of the recipes a try.
Garlic Alfredo Sauce
Serve this garlic alfredo sauce over pasta, pair with chicken, and more.
This recipe for homemade alfredo sauce is so simple, it might make you never be tempted to buy jarred sauce again.
GATHER THESE INGREDIENTS NEEDED TO MAKE THIS HOMEMADE ALFREDO SAUCE
- Black pepper
- Heavy cream
- Parmesan cheese
- Romano cheese
Then scroll down for full Garlic Alfredo Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
How do you make garlic alfredo from scratch?
Start by adding your butter and garlic to a large pot on the stove.
You want to heat it to melt down the butter and help allow the garlic to become fragrant.
Next, you will grab a whisk and slowly stir in your flour making sure to stir continuously.
Then add in your salt and pepper.
Now add in your heavy cream, mixing it in slowly.
Bring the sauce to a boil, then lower the heat and mix until the sauce thickens, this takes a few minutes.
Next, stir in your cheese, and stir until fully melted.
Serve over pasta, with chicken, top your pizza, etc.
What seasonings are good in Alfredo?
You will find most alfredo sauce recipes are very simple.
Salt, pepper, and sometimes even oregano or thyme.
You get a lot of flavor from parmesan cheese and the heavy cream.
Feel free to experiment with the ingredients to create a sauce that you prefer.
How do you make Alfredo sauce from scratch without heavy cream?
If you do not have heavy cream you are more than welcome to reach for the milk.
You will find it won’t thicken as easily as heavy cream and the flavor will be milder.
But, whole milk or even 2% milk will work for swapping out the heavy cream in the recipe.
How do you thicken Alfredo sauce?
The flour mixture whisked in the butter is what is the roux of the sauce.
It is going to be the thickening agent.
You want your flour to get heated so it loses the flavor of flour and acts as the thickening agent.
If you make your sauce and you want it thicker, know if it cooks it will cook down and thicken even more.
Also, as the sauce cools it can thicken more.
If your sauce is too thick add in more heavy cream little by little to help thin your sauce out.
Storing Leftover Sauce
If you don’t end up eating all the alfredo sauce at once, you can place it in an airtight container and store for 2-3 days in the fridge.
When you are wanting to eat, then reheat in the microwave or on the stovetop low and slow.
Stir often or you will burn the sauce.
- 6 tablespoons butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups milk I used 2%
- 1 ½ cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Romano cheese
- In a medium stock pot over medium heat, melt the butter. Stir in the garlic.
- Whisk in the flour and cook until bubbling. Add the salt and pepper, whisking to combine.
- Slowly add the milk, whisking constantly. Then, add the heavy cream, continuing to whisk.
- As you continue to whisk the mixture, bring the sauce to a boil. Reduce the heat to medium-low. Allow to cook about 2 minutes and then remove from heat.
- Immediately whisk in the cheeses until completely combined and smooth.
- The sauce will continue to thicken as it rests.
- Serve over cooked pasta and/or chicken.