Creamy Garlic Alfredo Sauce Recipe with Milk- 15 minutes
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Learn how to make this easy alfredo sauce recipe in 15 minutes. There’s no reason to buy alfredo sauce in the bottle anymore! Our homemade white sauce 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.
Alfredo Sauce Recipe with Milk for Fettuccine Alfredo
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 homemade white 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.
How to Store This Sauce?
Allow the sauce to cool and pour into mason jars. Store the sauce in the the fridge for up to 1 week. If you want to store it longer, you can follow this basic canning guide. When you’re ready to serve the sauce again, it might be a little thick. Just whisk in some milk into the sauce until it reaches the consistency that you want. Add a little milk at a time because if you add too much at once, the sauce might end up too runny.
Creamy Garlic Alfredo Sauce in 15 Minutes
Ingredients
- 1/4 cup (57 g) butter (1/2 stick)
- 4 cloves garlic , minced (or 2 teaspoons garlic powder)
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) milk
- 1/4 teaspoon (1.25 ml) dried herbs (basil, oregano, thyme, etc.)
- 1/2 teaspoon (2.5 ml) dried mustard powder
- 1 cup (100 g) grated Parmesan cheese
- 1 teaspoon (5 ml) salt , or to taste
- 1/2 teaspoon (2.5 ml) fresh cracked black pepper
Instructions
- 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.
Video
Nutrition Information
Check out all our variations of Fettuccine Alfredo Recipes:
- Vegetarian fettuccine alfredo
- Chicken fettuccine alfredo
- Zucchini noodle recipe with creamy garlic alfredo
Here’s more great pasta sauce recipes to make for your family. If you made this recipe, please share it with us on social media. We’d love to see all your pictures! And please leave a comment below to share how much you enjoy this recipe. Thank you friends!
27 Comments on “Creamy Garlic Alfredo Sauce Recipe with Milk- 15 minutes”
Loved this recipe! I didn’t have quite enough parmesan so I used what I had and subbed an Italian cheese mix and it was perfect! I used it for a alfredo Flatbread recipe so I only needed a little. I froze my remaining sauce and can’t wait to use it again! Thanks for the deets!
Delicious! I used half and half and freshly chopped basil. Sauce was used over shrimp & crab filled pasta. YUM!!!
Oooh, the sound of fresh chopped basil is amazing. Thanks of sharing Linda!
Great recipe! The only change I made was: 1 cup heavy cream + 1 cup milk.
No one complained about the extra cream. Also cut the salt to 1/2 teaspoon, and it was still plenty salty. Will make again!
Thanks for sharing your changes Doug. Glad you enjoyed the recipe!
I just made this as the recipe say and what also added frozen shrimp and fresh asparagus. It turned out fantastic
I loved how creamy this Alfredo sauce recipe is. It’s perfect for my Italian dinner.
Very good – equal to the better Alfredo recipes I’ve made, and a great use for extra milk. Prepared yellow or Dijon can sub for dried mustard (but check ratios, and taste).
I would probably put a little bit less flour or cheese next time, but this is an amazing sauce! I didn’t even need to add any salt due to the parm and salted butter. My mom doesn’t like alfredo, but I think she would like this. I used this with Roasted broccoli, chicken and pasta…yum yum yum! I can’t wait to make this again!
I’ve had jarred Alfredo sauce but never made it, until today when I made this recipe (made half to use for pizza base) and it was amazing! I will never buy jarred white sauce again so thank you!
Easy, quick and delish!
Much better than anything in a jar or packet- thank you -even my pickiest eater loved this.