Homemade Alfredo Sauce Recipe With Milk
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Looking for a light Alfredo sauce that doesn’t skimp on flavor? Then make this delicious Homemade Alfredo Sauce With Milk! The sauce is perfectly cheesy and creamy and requires no heavy cream at all!
Everyone loves alfredo sauce! A simple fettucini alfredo is such a delicious dish that even the pickiest of eaters will gobble up.
But sometimes it can be a bit rich, especially for the kiddos. This version solves that problem. With a combo of whole milk and a flour roux, this alfredo recipe with milk creates that thick and creamy consistency we love in American Alfredo, without any heavy cream.
The flavor is still cheesy and rich, but without sitting like a brick. It’s perfect for weeknight pasta dinners or even dipping sauce for garlic bread!
Why You’ll Love This Easy Homemade Alfredo Sauce
- An easy dinner idea and comes together in less than 15 minutes.
- It’s lighter than traditional Alfredo sauce but with all the same great flavor.
- The sauce is smooth, creamy, cheesy, and reheats perfectly!
Inspired by the classic Italian sauce, this easy recipe is just as flavorful, and made without any heavy whipping cream! It’s perfect for anything from a simple weeknight meal to a fancy date night dish.
What You’ll Need For This Alfredo Sauce Recipe With Milk
This easy Alfredo sauce recipe uses simple ingredients to achieve the best results.
- Unsalted Butter – If all you have is salted butter, decrease the amount of salt in the recipe
- All Purpose Flour – The flour combined with the butter thickens the milk into a luscious and creamy white sauce.
- Whole Milk – Warmed, to decrease the risk of separation in the sauce.
- Minced Fresh Garlic Cloves – For added flavor and to help cut the richness of the cheese and milk.
- Fresh Parmesan Cheese – Shred the parmesan yourself. I use a flat cheese grater for this job. The already grated parmesan cheese doesn’t melt well.
- Salt and black pepper
How To Make Alfredo Sauce With Milk
Step 1
Add the butter and minced garlic to a 2 quart or larger saucepan and set over medium heat. Once the butter has melted, whisk in the flour to make a roux.
Cook for 1 minute, whisking constantly to cook out the flavor of raw flour.
Step 2
Slowly add the milk in three additions.
Tip: At first, when the milk hits the roux, it will ball up like dough, that’s what you want.
As you add more milk, the mixture will turn into a paste, and then with the last addition of milk, turn into a thin smooth, and silky sauce.
Whisk continuously making sure the sauce is smooth after each addition of milk.
Step 3
Turn the burner up to medium-high heat and bring the sauce to a simmer, whisking continuously to prevent scorching. Adjust the heat if necessary. Gently simmer for 45-60 seconds until the sauce is slightly thickened, Add in the salt and pepper.
Step 4
Remove the white sauce from the heat. Add the parmesan in two batches. Whisk the first batch in slowly and let it completely melt before adding the second batch of cheese.
Step 5
Give a final whisk to make sure the sauce is completely smooth. The sauce will have thickened quite a bit, but will still be pourable (you can add a little more milk if the cheese sauce is too thick to pour).
Step 6
Give the cheese sauce a taste and season with more salt, pepper, and garlic powder if needed.
Substitutions
- Milk: 2% milk or almond milk also works in this recipe. They will make the sauce a little thinner.
- Parmesan: Swap some of the parmesan cheese for Romano cheese or asiago cheese to give the sauce a bold and peppery flavor.
- Garlic: If you don’t have fresh or minced garlic on hand, omit the garlic altogether or swap the garlic cloves for a teaspoon of garlic powder.
Variations
- Fold in 2-3 cloves of roasted garlic cloves for extra flavor.
- Stir in diced tomatoes for a burst of freshness.
- Add a little Italian seasoning or fresh herbs for an addition of color and flavor.
- I make this alfredo sauce with whole milk typically, but you can use whole milk and almond milk as well.
Tips & Tricks for the Best Alfredo Sauce
Follow these simple instructions to ensure the best homemade Alfredo sauce recipe results.
- The milk should be added in 3 portions. This helps prevent lumps and makes for a creamier sauce.
- The parmesan needs to be freshly shredded off the block for this recipe. Pre-shredded or grated cheese doesn’t give you a smooth and creamy texture like fresh parmesan will.
- Add the cheese off the heat and in portioned additions. This will keep the sauce from splitting during the cooking process and the cheese will melt in smoothly.
- Warming the milk first is optional, but it does make the sauce cook faster!
Serving Suggestions
The classic choice for this delicious Alfredo sauce is to toss it with some fettucini until it’s well coated and serve with some garlic bread and a fresh salad. But here are some other great suggestions you and the family will love:
- Use the sauce to top grilled or baked chicken.
- As an appetizer or dip with these simple garlic crostini and some vegetables. It’s amazing with breaded and fried zucchini chips or pan fried asparagus.
- Use Alfredo sauce in lasagna, meatless baked ziti (instead of tomato sauce), or a baked broccoli chicken alfredo.
- For a cheese on cheese explosion, try dipping these homemade crispy air fryer mozzarella sticks in the Alfredo instead of pizza sauce.
- Serve it over meatloaf, turkey meatballs, and egg noodles. You’re welcome.
TIP: Add grilled chicken, lobster, or shrimp to your homemade fettuccine Alfredo for a great protein option.
How to Store Leftover Alfredo Sauce With Milk
Store leftover sauce in the fridge in an airtight container. Stored properly, leftover sauce should be at its best for 3-4 days
You can freeze leftover sauce as well. Place completely cooled sauce in a freezer-safe bag or container. Frozen Alfredo will be good for up to 2 months. Thaw in the fridge and stir before reheating.
How to Reheat
Reheat leftover Alfredo sauce on the stove in a medium saucepan over medium-low heat stirring constantly as it warms. Add a little splash of milk sparingly if it needs to be thinned out a little.
You can also reheat sauce in the microwave on 75% power for 2-3 minutes until completely warmed through. Stir well before serving.
Hint: the sauce will be very thick after chilling, but will thin out as it reheats.
FAQs For Alfredo Sauce With Milk
To thicken Alfredo sauce with regular milk, combine it with the melted butter and some flour to create a roux that will thicken your Alfredo sauce.
Authentic Italian Alfredo sauce doesn’t use milk or cream. In America, Alfredo sauce is usually made with heavy cream, parmesan cheese, and butter. Whole milk is often used as a substitute ingredient for the heavy cream.
Flavorful additions to Alfredo sauce include basil and oregano, fresh cracked black pepper, minced garlic or garlic powder, or even a little infused olive oil or walnut pesto whisked in as the sauce thickens.
Traditional Alfredo sauce is not made with a roux, but it has become one of the main ingredients in American Alfredo to thicken the sauce easily without sacrificing flavor.
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Homemade Alfredo Sauce Without Heavy Cream
Ingredients
- 3 tablespoons unsalted butter
- 2 cloves of minced garlic
- 3 tablespoons all purpose flour
- 3 cups whole milk warmed
- 6 oz parmesan cheese freshly shredded*
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon black pepper plus more to taste
Instructions
- In a 2 quart or larger saucepan, melt the butter over medium heat with the minced garlic.
- Once the butter has melted, whisk in the flour to make a roux. Cook for 1 minute, whisking constantly. This will help cook out the taste of raw flour.
- Slowly add the milk in 3 additions. Whisk continuously making sure the sauce is smooth after each addition of milk.Tip: When the milk first hits the roux, it will ball up like dough, that's what you want. As you add more milk, the mixture will turn into a paste, and then with the last addition of milk, turn into a thin smooth sauce.
- Turn the burner up to medium-high heat and bring the sauce to a simmer, whisking continuously. Turn the heat down if necessary to prevent burning. Gently simmer for 45-60 seconds until slightly thickened, Add in the salt and pepper.
- Remove the sauce from the heat. Working in two batches, add in the shredded parmesan. Whisk the cheese in slowly allowing the first batch to melt completely before adding the second batch.
- Whisk until the sauce is completely smooth. The sauce will have thickened quite a bit, but will still be pourable (you can add a little more milk if the cheese sauce is too thick to pour).
- Give the Alfredo sauce a taste and season with more salt and pepper if needed.
Perfect!