Recipe by Veronica Becerra
"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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butter, or more to taste
grated Parmesan cheese (such as Kraft®)
1 1/2 teaspoons
salt, or to taste
ground black pepper
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!
it's a roux with milk and garlic added. Too grainy due to the amount of flour to sauce ratio.
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!
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.
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!
Got very thick very quickly. The flour took over the flavor.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Alfredo Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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