Description
This Easy Homemade Alfredo Sauce is rich, creamy, and made with real ingredients. Perfect over pasta for a quick, satisfying dinner.
Ingredients
Scale
- 1 (8 oz) block cream cheese – do not use reduced fat
- 4 cups milk (2%, whole, or 1% preferred)
- 4 heaping tablespoons all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons kosher/coarse salt (not table salt)
- 2 tablespoons butter
- 4 garlic cloves, minced (or 2 teaspoons jarred minced garlic)
- 1 1/2 cups freshly grated Parmesan cheese
- Pasta of your choice, cooked and drained
Instructions
- Prep the ingredients:
- Set out cream cheese to soften to room temperature.
- Cook pasta according to package instructions and set aside.
- Create the roux base:
- In a large saucepan or skillet, melt the butter over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Sprinkle in the flour and whisk continuously for about 1 minute until a thick paste forms.
- Add milk gradually:
- Slowly pour in the milk, about 1 cup at a time, whisking constantly to prevent lumps.
- Continue whisking until the mixture starts to thicken and bubbles gently.
- Add cream cheese:
- Cube the cream cheese and add to the pan, whisking until fully melted and incorporated.
- Season and finish:
- Stir in garlic powder, salt, and freshly grated Parmesan cheese.
- Lower heat and stir until cheese is melted and sauce is smooth.
- Toss and serve:
- Pour sauce over cooked pasta and toss to combine.
- Garnish with extra Parmesan or chopped parsley if desired.
Notes
Freshly grated Parmesan melts better and avoids graininess.
Don’t use low-fat cream cheese—it won’t melt properly and will change the sauce texture.
The sauce will thicken further as it cools.