Creamy Alfredo Sauce Recipe -
Creamy Alfredo Sauce Recipe
  • READY IN 30 mins

Creamy Alfredo Sauce

Recipe by  

"This is a great quick and easy recipe that your family will love! You may add more Parmesan, garlic, and salt to taste. You can easily add anything you like (i.e. grilled shrimp, chicken, etc.). I also love pouring this sauce over pasta with sauteed peppers."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes.
  2. Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2014

Well, the kids gobbled it up and asked for more, so that's a big win for Mom! Also, it was very easy and quick to throw together--I had all the ingredients on-hand, added some chicken and carrots and voilá! Thanks for a good dinner in a pinch!

Most Helpful Critical Review
Jul 08, 2014

it's a roux with milk and garlic added. Too grainy due to the amount of flour to sauce ratio.


16 Ratings

May 16, 2014

delicious! although you definitely have to add the milk slowly or the roux will seize up on you! I added extra garlic & some garlic salt! also added fresh Parmesano regiano because I had a block on hand :) and some extra milk because mine got very thick very fast, overall very good!

May 09, 2014

Simple, quick and easily made with on hand ingredients, this works well for a quick supper. For our tastes, I would have preferred a little more garlic and freshly grated parmesan cheese, so I would increase the amounts in the future.

Feb 23, 2015

Please be sure to add the flower slowly as directed! It will seize up if you don't. Add more garlic than the recipe calls for, as well as more milk. The garlic for extra flavor, and the milk to stop it from getting super thick. Overall great recipe that is fast and easy! Winner in my book!

Feb 10, 2015

Got very thick very quickly. The flour took over the flavor.

May 19, 2014

We enjoyed this simple sauce served over tri-colored gnocchi and 'Southwestern Corned Beef Quesadillas!' from AR. I made the sauce up in the morning, as directed. After cooling it and refrigerating for the afternoon, it thickened, as I knew it would. I just reheated on low and added additional milk, slowly, until it had the consistency I was looking for. A really nice recipe that I will be using again.

Jun 06, 2015

I have made this sauce a dozen times. The procedures MUST be followed exactly. Add the ingredients in the wrong order, and it will not be as good or be grainy. Before you begin adding the milk, it should look like puffed pastry dough. Then slowly add the milk making sure to whisk well to make it smooth and creamy. It will almost become a dough before you've added enough milk to turn it to a sauce. Keep whisking and adding milk. I use 1/2 cup of Heavy Cream and Real Shredded Parmesan. When it's in it's "batter" form, that's where you will whisk it smooth.


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  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 752 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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