Pasta with Homemade Alfredo Sauce

In CategoryCooking

Do not forget to Just Finish Something Already so you can brag about it on Monday! 

Only a few weeks left of this blog hop – so come on, you slackers!

And now on to our regularly scheduled post.

What I made for dinner the other night –

Pasta with homemade Alfredo Sauce. Or as we call it – Mac-o-Chee.

Alfredo sauce is actually not that hard to make. It only has a few ingredients and it’s not THAT much more of an effort than the chemical-laden boxed stuff.

Alfredo Sauce

  • Butter
  • Flour
  • Milk
  • Parmesan Cheese, grated (not the stuff in the green can)

I find it helpful to get all the ingredients ready before I start making the sauce, because otherwise I am scrambling and the sauce is clumping and I am getting all agitated over a stupid sauce and then I feel like an idiot and then I am cranky.

In a medium saucepan, melt 2-ish tablespoons butter over medium heat. Then sprinkle an equal amount of flour over it and whisk it for a minute or two. Gradually pour 1 1/2 to 2 cups of milk into the pan, whisking continually like a madperson.

Whisk-whisk-whisk. This is the key. Do not think you can leave this unattended for a minute to yell “dinner will be ready in a minute! get off my back already!” listen to your little darlings conjugate their advanced Latin.

Or whatever the heck you do to Latin.

If you leave your husband in charge of the stirring, make sure he knows you don’t mean stand there motionless and watch the game.

If you do leave your sauce unattended and whisk-less, nothing will look amiss on the surface, but when you begin to stir again you will see that all the flour has sunk to the bottom and turned into a gloppy, lumpy mess.

And you will be very sad indeed.

After a few minutes, your milk will come to a bubble and start to thicken. Do not let it boil, and do not let it get too thick – you still have to add the cheese. When you see it begin to thicken, turn off the heat and whisk in the cheese. Some recipes call for as little as 1/3 cup of cheese, but I am not That Kind Of Girl and put in more like 2/3 cup or maybe even a whole cup, depending on how much milk I put in and how thick I want it.

I don’t measure anything when I make this – I probably grate 1/3 to 1/2 of one of those little triangles of parmesan you buy at the regular grocery store. One time I ran out of milk because SOMEONE had put the carton back in the fridge with only two ounces left and I had to use chicken broth for the rest of the liquid. It turned out fine.

Sometimes I don’t have enough parmesan and have been known to tear up a couple of pieces of Velveeta into the sauce. Just don’t use a stringy cheese like mozzarella or cheddar, or you will spend the next 30 minutes watching your kids make a gigantic mess all over your table and themselves and playing those annoying dinner table games.

Season with salt and pepper, as desired.

Feel like a hero because I JUST MADE ALFREDO SAUCE, FAMILY!

Wait for family to applaud.

Wait a very long time.

This post linked to Foodie Fridays and Food on Fridays.


8 Responses to “Pasta with Homemade Alfredo Sauce”

  1. Marcie Says:

    I think we tried something like this a long time ago. I certainly don’t remember it being that easy. I am definitely going to try your version though. Now my tummy is growling. Thanks. Thanks a lot!

  2. Emma Says:

    You’re making it all wrong! 6 tbsp butter – melt in pan. Add 2 cups cream, 2 beaten egg yolks, 1 cup parmesan cheese, salt pepper and nutmeg to taste – I don’t measure those. You can leave this alone for 5 seconds without ruining it and it will taste way better!

  3. Deb Says:

    Holy cow, Emma – that sounds delicious! A little closer to the Heart Attack end of the spectrum, maybe….

  4. Deb @ Green V-Neck Says:

    God I miss cooking with dairy. That sounds sooo good.

  5. Ann Kroeker Says:

    I love the humor woven into this informative explanation of how to prepare a white sauce! My sister-in-law said that this is the first official job she got in the kitchen–stirring, stirring, stirring, stirring the white sauce.

    Emma in the comments offered a variation I’ve never heard of, with egg yolks and butter and cream. She’s saying you can do it fast and and none of the clumping. I’m so curious to try it–reminds me of my creamy carbonara sauce.

    But your cream sauce is my staple for mac-n-cheese, cream soups, alfredo sauce, etc. I hope people will read your explanation and no longer be afraid to try!
    Ann Kroeker´s last blog post ..Food on Fridays- PG Tips Green Tea

  6. Melinda Says:

    That looks so simple I think I could do it! It’s basically a white sauce with Parmesan cheese. And here I thought my kids were the only ones who conjugated Latin while waiting for supper! 😉
    Melinda´s last blog post ..Make Ahead Butterhorns

  7. Emma Says:

    While my version MAY be more of heart attack, it’s also the yummiest ever. It can be left alone (once you’ve added all ingredients) and re-stirred with a spoon to mix it up. It probably takes longer to thicken than yours does but it tastes FANTASTIC.
    Emma´s last blog post ..Hooray!

  8. Food on Fridays: PG Tips Green Tea | Ann Kroeker. Writer. Says:

    […] Easy Alfredo Sauce […]