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7-Piece Set


Alfredo Sauce

1 1/2   cups milk
1 1/2   cups heavy cream
3   tablespoons all-purpose flour
3   tablespoons butter or margarine
2   cups (8 ounces) grated fresh Parmesan cheese
   Salt and ground white pepper to taste
1   package (16 ounces) pasta, cooked according to package directions
   Fresh parsley, snipped, divided
  1. Combine milk and cream in Petite (1 1/2-qt.) Saucepan. Heat until warm, but do not boil.
  2. Melt butter in Small (2-qt.) Saucepan. Whisk flour into butter until smooth using Nylon Spiral Whisk. Add heated milk and cream, all at once, to flour mixture and continue to whisk until mixture comes to a boil. Simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.
  3. Remove from heat and whisk in Parmesan cheese, salt, and white pepper. Toss with hot pasta; sprinkle with parsley. Serve immediately.

Yield: 4 cups