Homemade Alfredo Sauce

Kelly
The Cook
4 Servings
8 Ingredients
26 Comments

Homemade Alfredo sauce may seem daunting, but it is as easy as melting butter and whisking for a few minutes. And it doesn’t get more real than fresh butter, milk, and cheese.

4 Servings
8 Ingredients
26 Comments

Ingredients

  • 3 tablespoons Butter
  • 2 tablespoons Flour, White Whole Wheat
  • 2 cups Milk
  • 4 ounces Cream Cheese
  • ¾ cups Parmesan Cheese, Shredded
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt butter in a saucepan on medium-low heat.
  2. Once melted, whisk in the flour.
  3. Gradually add milk, whisking to combine as you go. I generally add it about 1/2 cup at a time, whisk, then wait for the milk to heat up and thicken a bit before adding more.
  4. Once all the milk has been added and it’s hot {do not boil!} add the cream cheese. Whisk to combine.
  5. Heat the sauce back up before adding the Parmesan cheese, garlic powder, salt and pepper.
  6. Simmer this until all is melted, and mixed well about 4 minutes.
  7. Let cool.
  8. Store in quart size freezer bags. Affix label & freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Use in recipes and serve.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Melt butter in a saucepan on medium-low heat.
  2. Once melted, whisk in the flour.
  3. Gradually add milk, whisking to combine as you go. I generally add it about 1/2 cup at a time, whisk, then wait for the milk to heat up and thicken a bit before adding more.
  4. Once all the milk has been added and it’s hot {do not boil!} add the cream cheese. Whisk to combine.
  5. Heat the sauce back up before adding the Parmesan cheese, garlic powder, salt and pepper.
  6. Simmer this until all is melted, and mixed well about 4 minutes.
  7. Use as needed in recipes.

Nutrition Facts

  • Not available.

26 Comments

Join the discussion
  1. This recipe sounds great. I have been looking for a good recipe. I never thought you could freeze it. I will be making this tonight or tomorrow. I will make a double batch and freeze half. Thank you so much for sharing πŸ™‚

  2. Hi Kelly,
    I like you Alfredo with the cream cheese, I am going to make your recipe the next time I make Alfredo. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. I just found this website a few days ago and I am loving it! I made this alfredo sauce the same night I found the recipe. It was so easy. My husband and I loved it! We like our pasta spicy, so I added cayenne and red pepper flakes. Thank you so much!

  4. This recipe sounds interesting. I usually make my alfredo by reducing heavy cream, garlic and butter to the desired consistency and then remove from heat and add cheese. Could that be frozen? Thanks so much for your site! I love it!

  5. What kind of flour did you use? Michael Pollan and Sally Fallon talk about staying away from refined white flour….that it is not a whole food. What are you thoughts? What kind of flour do you use.

    1. It is true that refined white flour is technically not a whole food, although personally I allow it occasionally. Using this recipe which uses only a few tablespoons of white flour is much better than buying a jar which contains a lot of other ick. I have substituted whole wheat or white whole wheat flour in this recipe and it made no difference in taste or texture. It is really a matter of where you are personally in your whole foods journey.

    1. I usually buy a block of Parmesan from the deli section of my grocery store and grate it fresh. I try to steer away from the pre-grated and packaged versions because they often have preservatives in them.

  6. This is a wonderful sauce! Just curious when you add the garlic powder, salt, and pepper. I generally forget until the end but I am wondering if it would be better to add it with the flour. Thanks!

  7. This will be my go to recipe for alfredo sauce based freezer recipes!But I just found your site because I was getting nervous about freezing dishes that call for jarred alfredo sauce. I’ve already planned this whole thing out (by myself!) and purchased everything. Do you have any experience with freeze ahead meals using alfredo sauce from the jar? Thanks!

  8. I tripled this recipe…then made 2 lbs of penne, and 2 lbs of seasoned chicken cut into cubes…mixed it all together and dished it out into 4 circle cake pans…it tastes awesome!! I hope that it will be just as good after frozen, defrosted, and baked at 350 for 45mins/cooked through πŸ™‚ Best alfredo sauce that I’ve had in ages! Thanks a bunch! Will be plenty to serve along with a vegetable for our family of 4.

  9. I had a couple of questions. I am cooking for a banquet at my sons school and need to make enough Alfredo sauce to feed approx. 100 people how much of this would I need to make. Also I need to make this ahead of time that day and take to the school to go in Warner’s that night. I have always been told you can not reheat Alfredo sauce because it separates how do I keep that from happening?

    1. Wow Kim – that’s a lot of alfredo sauce. This recipe makes enough for 4 servings or to cover 1 pound of pasta. You would simply need to multiply and adjust to suit your servings. And yes – this alfredo sauce has been “freezer tested and approved” for freezing and reheating. Good Luck!

  10. Made this and froze it. Put it in the crock pot this morning and when I got home, the house smelled so good! However, when I looked in the pot, the sauce seems to have curdled or something! It still tastes wonderful, but it doesn’t have that creamy texture anymore. What did I do wrong, and what can I do to fix it?

    1. Roxanne, sometimes when you reheat a dairy-based sauce or soup this can happen. No harm! Just give it a good stir, or even use your immersion blender if you wish.

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