Alfredo Sauce Recipe with Milk for Fettuccine Alfredo
There’s no reason to buy alfredo sauce in the bottle. Make homemade alfredo sauce quick and easy in 15 minutes! Our recipe for creamy garlic alfredo sauce is amazing and the flavors are fantastic! You can’t duplicate this fresh flavor. The sautéed garlic with cheese and milk is fantastic. Our alfredo sauce recipe uses milk as the base instead of cream, which makes it easier because most people have milk in the fridge. Other recipes use heavy cream for their alfredo sauce, but it’s not a common fridge staple. So that’s why we created this super easy recipe with just milk, a little flour, lots of garlic and parmesan. You’ll love this on pasta, pizza or even just dip some bread in it. YUM! Kids absolutely love this sauce for fettuccini alfredo.
Video: Homemade Alfredo Sauce Recipe
How to Make Homemade Creamy Garlic Alfredo Sauce
It’s creamy easy to make this homemade creamy garlic sauce. Like we mentioned above, we created this recipe using milk with flour to thicken the sauce. Grated parmesan cheese also thickens the sauce as well. If you want to use heavy cream, you can totally do that! Just eliminate the flour part and add the heavy cream to replace the milk. This sauce is perfect for fettuccine alfredo or with your favorite pasta. Watch our step-by-step photos below to guide you through the process. All recipe details are in the recipe box below.
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We created this sauce with milk because most families have milk in the fridge. If you want to use heavy cream, then just eliminate the flour and replace the milk with heavy cream.
Makes about 2 1/2 cups of sauce.
- 1/4 cup butter (1/2 stick)
- 4 cloves garlic , minced (or 2 teaspoons garlic powder)
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon dried herbs (basil, oregano, thyme, etc.)
- 1/2 teaspoon dried mustard powder
- 1 cup grated Parmesan cheese
- 1 teaspoon salt , or to taste
- 1/2 teaspoon fresh cracked black pepper
- Heat a sauce pan on medium-high heat. Melt butter, then add garlic and cook translucent and fragrant (about 1 minute). Whisk in flour and continue whisking to remove large clumps.
- Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
- Add dried herbs, mustard powder, parmesan, salt and pepper. Continue whisking until sauce is smooth and begins to thicken.
- Serve the sauce with your favorite pasta. If you’re saving the sauce for later, allow the sauce to completely cool.
- Pour the sauce into mason jars or a container. Keep in fridge and use within 5 days.