This easy alfredo sauce recipe without heavy cream uses milk, Parmesan, and a simple mixture of butter and flour to form the sauce. This wonderful sauce is as creamy and delicious as it is easy to make, and can be used to add a homemade touch to your favorite pasta dish.
Traditional Alfredo Sauce
Most commonly a classic alfredo sauce recipe is made with a mixture of heavy whipping cream and Parmesan cheese. Heavy cream is thicker and fattier than milk, making it a wonderful addition to any sauce. It adds body and a wonderful mouthfeel. However, the problem with using heavy cream in alfredo sauce is few people keep heavy cream on hand. However, I always have milk on hand!
Alfredo sauce with milk
By using a roux as the base for this simple sauce, milk can be added in with Parmesan cheese and still create an incredibly creamy sauce, even without heavy cream. Making my homemade alfredo sauce with regular milk is the best way for me to do it because I always have these simple ingredients on hand. There is no need for a special trip to the grocery store when I am craving an impromptu pasta dinner. Best of all, I find this to be one of the easiest ways to make a creamy alfredo sauce.
Alfredo Sauce Ingredients
- Butter - You want to use butter for the flavor it provides. I would avoid substituting olive oil.
- All-purpose flour
- Garlic - Feel free to add extra garlic if you love the flavor. However, I highly recommend using fresh garlic rather than garlic powder for this recipe.
- Milk - Whole milk is best, followed by 2%, and 1%. The milk with the highest fat content is best for making a sauce.
- Parmesan cheese - Grated is easiest to work into the sauce, but I have successfully used shredded Parmesan cheese as well.
- Seasonings - Kosher salt and fresh ground black pepper
Important: Use REAL Parmesan cheese, found in the refrigerated section, not cheap the shelf-stable Kraft Parmesan cheese. You want the real thing.
Optional: Additional seasonings like crushed red pepper or Italian seasoning can be added to fit your tastes.
How to make alfredo sauce with milk
To get started on this easy recipe, the first thing we do is melt butter in a medium saucepan set over medium low heat along with minced garlic and flour. The garlic will saute as the roux cooks. It is important to keep stirring your flour mixtures so it doesn't burn. You want to cook it for approximately three minutes to ensure the raw flour taste is cooked out of it.
Next, the milk is added to transform the roux into a sauce. Don't add all of the milk at once or it will not incorporate into the roux properly. Instead, begin by adding a few splashes of milk at a time and stir them into the roux. Once the milk is blended in more can be added. Repeat this until all of the milk has been added and you have a creamy white sauce.
We will do the same thing with the fresh grated Parmesan cheese. Begin by stirring one handful into the sauce, then add more. Repeat until all of the cheese has been added, then stir in salt and black pepper. I highly recommend using fresh ground black pepper for the best flavor. The sauce is ready to be served over your favorite pasta noodles.
Tips for Making Alfredo Sauce without Heavy Cream
- Use the fattiest milk you can. I would avoid using skim milk if possible.
- Use real Parmesan cheese, not the Kraft-style cheese in a shaker.
- If the sauce is gritty the Parmesan likely hasn't fully melted it. Let the sauce simmer longer while stirring.
- If the sauce is thin, simmer it longer to thicken.
- If the sauce sits too long it will get thicker. Stir in a splash of milk to thin it out.
Delicious Pasta Recipes
Can you do me a favor? If you enjoyed my post would you mind sharing it with your friends? You can see more of my recipes by liking me on Facebook and follow me on Pinterest too. Otherwise, stay up to date by getting each new post sent directly to your inbox by subscribing today.
Alfredo Sauce without Heavy Cream
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 clove garlic minced
- 2 cups milk
- 2 cups grated Parmesan cheese
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
Instructions
- Heat a medium saucepan over medium-low heat and add butter, flour, and minced garlic. Whisk to combine, and continue to cook for 3 minutes while the roux cooks. At this point, the garlic should be very fragrant and the roux should begin to darken in color slightly.
- Begin to stir in the milk a few splashes at a time. Ensure each batch fully incorporates into the flour mixture prior to adding more. Continue until all milk has been added. Heat the sauce to a gentle simmer.
- Add Parmesan cheese a handful at a time, stirring fully into the sauce until you have a smooth and creamy consistency.
- Add salt and pepper.
- Remove from heat and serve over fettuccine noodles with sliced chicken breasts to create your own homemade chicken fettuccine alfredo.
Audra
I am not sure what I did wrong. Maybe me turned into a brown tinged sauce, think I cooked the butter too long. It also was extremely thick and cheese not like an Alfredo sauce at all.
Nic
Second time making this, love it.
If using packet parmesan (which can make the sauce grainy), melt it in the microwave first then gradually add it to the sauce while it’s on medium-low heat and stir until combined. Works a treat.
Stephanie Elkins
Super easy! Thank you! Will make it again.
Terri
Perfect! Delicious I added more milk at the end to thin it out a bit more and threw in some spinach!
Wesley
Love this so much Felt it had too much pepper, but was easy to get back by adding butter
Angela Morales
OMG so easy and so delicious. Thank you! Oh I’ve made this with cheap Kraft cheese the 1st time, and with aged Parmesan the 2nd time. Both super bomb but the second time was better with aged cheese and a bit more garlic. I also used only one cup of cheese ☝🏻🧀
Emmitt
This fettuccine alfredo is the best I've ever had! Thank you for sharing this!
Clouds
Don't get me wrong, it tastes good but it's not a sauce. It's literally super thick paste. 1 cup of parmesan would have maybe saved it instead of 2.
Fox Valley Foodie
I'm sorry you had issues with the recipe, however, it sounds like a pretty easy one to fix. A sauce will thicken too much if the stovetop is too hot or if it is simmered for too long. If your sauce gets too thick you can simply dribble in a little liquid to thin it back out to the proper consistency.
Shay
I wish I would have stopped at 1 cup too. I ended up haven't to add more milk to thin it out more
kaz
so my boyfriend is obsessed with this alfredo he says it beats any restaurant pasta. i add shrimp i cook it with butter and garlic once its cooked like 5 mins you add it to the pasta at the end. i also add in bacon bits so i cook the bacon and break it up put it in and also banana peppers cause he likes them 🙂 sooooo freaking good thank u so much
Jen
Absolutely Delicious! Such a delight to be able to enjoy alfredo again since I became lactose intolerant. Since Parmesan and butter are virtually lactose free, a simple switch of lactose free milk was easy. Recipe came together beautifully!
sam
i made mine with one cup of cheese just as good
Maria
Can you make it without high-quality cheese?
Im broke and I need a quick and low carb meal for my family I'm going to try it without cheese and hope it works I only have shredded Mexican cheese
Kokokonami
Thank you so much Mr. Fox Valley Foodie!
I needed a white sauce without running to the store and this was so easy & fantastic! I used 1% milk and added 2 tsp of roasted garlic that I on hand. Yum!
This will be my go to recipe from now on.
Araceli
Great recipe for the substitution and technique. Added my own seasonings to make the sauce pop: garlic powder, oregano, Italian seasoning, and pepper. Also let the butter melt on low heat with the garlic before adding the flour. Great flavor!
Alexa
It was really good when we realized we had no alfredo sauce or heavy cream. Only thing I would suggest is using less cheese!
Elisabeth
Didn't want to go to the store for heavy cream, and this recipe actually ended up working! Thank you!
jaci siegert
tried it today, sooo good!! thanks for sharing!!
Bobby Stanford III
I have not yet made this outstanding recipe... BUT 5 STARS FOR SURE!!!!
This recipe is packed and filled with wonderful and amazing flavors (I Have not made it yet but I think it will be). Thanks so much Todd for this great recipe!