This homemade Alfredo sauce recipe is easy to make in just 15 minutes, it’s rich and creamy and full of the best garlicky flavors, and always ultra comforting and delicious. See notes above for possible variations too.
- Sauté garlic. Melt butter in a large saucepan or sauté pan over medium-high heat. Add garlic and sauté for 1 minute, stirring frequently. Stir in the flour and sauté for 1 minute more, stirring frequently.
- Add the milk and cream. Add in the heavy cream and milk and whisk until evenly combined.
- Simmer. Continue cooking until the mixture reaches a simmer. Reduce heat to medium-low and continue cooking for 1-2 minutes, until thickened. Add in the Parmesan, salt, white pepper and nutmeg, and whisk until the cheese is completely melted and the sauce is smooth.
- Season. Taste and season with extra salt and/or white pepper, if needed.
- Serve. Serve warm and enjoy!
Batch Amount: This recipe yields enough sauce to toss with a 1-pound (or 500g) package of uncooked pasta, which should be cooked until al dente, drained and then immediately tossed with the sauce.
Storage Instructions: To store this Alfredo sauce, let it cool until it reaches room temperature. Then transfer to a mason jar or food storage container and refrigerate for up to 3 days. I do not recommend freezing this sauce.