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
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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.
Elle Friedman
Good flavor but really goopy and thick. I’d recommend half the flour and only 60% of the Parmesan unless you want the consistency of oatmeal.
Kevin j Kearns
If I wanted cookie dough, I would have made cookie dough. Followed the recipe exactly and came out with a solid blob. I only used 1.5 cups of parmesan and added an extra 1/2 cup of milk. It made no difference. For the cost of the ingredients, i should have just gone to the store and bought some Newman's own for $2.79
Even with my changes though, it tasted fine which is why 2 stars and not 1
Daniel Batchelor
I have been A. cook for many years and tonight. I ran out of heavy cream in so I followed your recipe. Never really made it from scratch before like this. And it turned out really good, the customer liked it. That's all I really mattered.
Linda
I made the recipe for shrimp with fettuccine and it turned out great. I also used the shaker type of Parmesan cheese but didn’t have enough so I also used a bread dipping seasoning that was a Parmesan cheese and garlic flavor, it has salt in it too so I bypassed the salt and used pepper only. This is a great recipe for any number of dishes like scalloped potatoes etc etc. will use again and again. Thanks!
Pixie
I added homemade mushroom purée to make it a mushroom Alfredo. It’s cuts through the cheesiness some people complain about and is absolutely tasty!
Erica
Man my butter flour n garlic turned to a dough looking
Cheyeve
That’s how it should look you then slowly start to whisk in the milk. It will turn to a sauce. I hope this helps. If you didn’t keep going with the recipe try again you will never have to buy a white sauce again. The butter, flour and milk is the base for a lot of white sauces also my Mac and cheese sauce.
Robin
Thank you for sharing! I actually made this using shelf-stable Parmesan cheese from a shaker. It was still good. The texture was not quite as smooth and creamy, which is fine with me. I don't prefer very smooth sauces. (I also want macaroni-and-cheese to have semi-visible clumps or strands of cheese.)
Vanessa
Amazing!!! My whole family loves this! My one question is, is it freezable after making? I want to make a large amount and have it on hand for those quick supper nights.
Mike
This worked really well and I now use it for a lot of similar recipes! I would just recommend using less parmesan, it overpowers the taste of the alfredo. Other than that, it's awesome!
Genine Ribaudo
Awesome recipe. The key to it not being thick and too cheesy tasting is to not add too much Parmesan.
Melissa H
Too much cheese, just tasted like I was eating parmesan pasta. Still pretty good, just not a typical Alfredo sauce. Understandable w no heavy cream. Easy recipe to doctor up with your own spices though. Ended up adding a TON of milk at the end because it was so! Thick!
Leslie H.
Searched for alfredo sauce no cream because I didn't have any on hand and found this recipe, it came out great! I added some sherry and dash of nutmeg.