This 10-minute make-ahead Alfredo is perfect for pasta, pizza, and more.
Here’s a nifty meal helper for when you have a busy week coming up: make-ahead Alfredo sauce!
Mornay Sauce Is Bechamel With Cheese!
Emma Christensen
And what is a Bechamel but a roux-based sauce made with butter, flour, and milk.
How To Make Alfredo Sauce
If this all sounds slightly intimidating, don’t you fret.
Making this Alfredo sauce is one of the easiest, most doable recipes ever.
Emma Christensen
This is an easy recipe, but here are some tips for first-timer success!
The flour in the roux makes this a very stable, very reliable, and a very forgiving sauce.
you’re free to also freeze this Alfredo sauce for up to 1 month.
Emma Christensen
Let it thaw overnight in the fridge before reheating on the stovetop or in the microwave.
Ways To Use This Easy Alfredo Sauce
What to do with your cheesy Alfredo sauce?
Oh, let me count the ways.
Emma Christensen
I’m getting hungry just thinking about it.
Good thing I still have a few jars stashed away in my fridge.
Happy cooking, everyone!
Emma Christensen
More Favorite Italian Recipes!
Swap out the Parmesan for any favorite cheese to make your own version of this cheese sauce.
This recipe can be scaled up to make larger batches.
Emma Christensen
Just keep the ratios of flour, butter, milk, and cheese the same.
(It does not need to be boiling hot; just warm.)
Melt the butter over medium heat.
Emma Christensen
Sprinkle the flour over top, then whisk together using a whisk.
Continue to cook the roux, whisking constantly, for 1 minute.
This cooks off the raw flour flavor.
Emma Christensen
Add about 1/4 cup of the warm milk to the roux and whisk.
Add another 1/4 cup and whisk some more.
The roux will seize up into clumps.
Emma Christensen
Continue adding the milk in small 1/4-cup increments, whisking continuously.
Once it looks like a sauce, whisk in any remaining milk.
This step should only take about a minute.
Emma Christensen
you might move through the phases fairly quickly.
It’s ready when it looks like heavy creamslightly thickened and silky.
Add all of the cheese at once.
Emma Christensen
Whisk until the cheese has melted into the sauce and is no longer visible.
At this point, the sauce should look quite thick and creamy.
It will thicken a bit more when you reheat it.
Emma Christensen
Transfer the sauce to storage containers and cool completely.
Refrigerate for up to 5 days, or freeze for up to 1 month.
If your sauce was frozen, transfer it to the fridge to thaw overnight before reheating.
Emma Christensen
Transfer the sauce into a small saucepan or microwave-safe bowl.
Gently warm over low heat, or in 30-second bursts in the microwave, until warmed.
Stir occasionally, or between every 30-second burst in the microwave.
Emma Christensen
Toss with cooked pasta or pour over cooked vegetables, chicken, or fish.
Did you love this recipe?
Let us know with a rating and review!
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
