Homemade Alfredo Sauce with Roux

When you think of Alfredo sauce, you probably think of Fettuccine Alfredo. However, I use it in a variety of dishes such as Baked Chicken Broccoli Alfredo and One Pot Chicken Alfredo Pasta. It's such an easy way to elevate any dish and is one ingredient I know even my picky eaters always love. 

You can find endless store-bought Alfredo sauce options. However, I find that they're typically full of additives and unnecessary ingredients, not to mention they can be pretty pricey! So, I much prefer to make my perfect Alfredo sauce recipe at home. 
All you need is a pan, 10 minutes, and it's ready to use! With simple steps, it always turns out thick and creamy with cheesy, savory, warm notes you just don't get with the pre-made stuff. Try it out, and you'll never buy a store-bought jar again!

Notes About the Ingredients for this Recipe

• Butter, garlic & flour - I use these three ingredients to form the base for this easy Alfredo sauce recipe. Butter and flour create a roux, which is simply a mixture of equal parts fat and flour. Then, I include fresh minced garlic cloves for a sweet, savory, pungent flavor. For the best garlic flavor, I always use fresh instead of jarred. Jarred is watery and not as flavorful, but it will work in a pinch.
• Half and Half - I use half and half to create a rich, creamy sauce that isn't too heavy. However, I've also tested this sauce with whole milk for a slightly lighter option and heavy cream for a more decadent recipe. They all work great! 
• Cheese - I use freshly grated Parmesan cheese for a traditional flavor. However, for a different flavor, Asiago, Pecorino Romano, or Grana Padano all taste great. Whatever you choose, freshly grated cheese will give you the best Parmesan flavor and consistency.
• Spices - My go-to trio of salt, black pepper, and nutmeg gives the sauce an elevated taste with warm notes. If I'm only cooking for myself, I often add a dash of crushed red pepper flakes to spice things up a bit, too! However, if preparing a plain, more traditional Alfredo, I opt for just salt.
• Pasta water - I always add a splash of pasta water to thin out the sauce to my desired consistency. It also adds extra creaminess and helps the pasta bind to the cheesy sauce. If not cooking pasta, I find that a splash of milk or vegetable broth can be used as an alternative.

How to Make Homemade Alfredo Sauce with Half and Half

Melt the butter - Add the unsalted butter to a pan over medium heat, and melt completely. 

Cook the garlic - Add the garlic, and cook until it becomes fragrant. Sprinkle the flour in, stir, and cook, while whisking for a minute or two.

Combine and thicken - Whisk in the half and half until the sauce starts to thicken. Remove the pan from the heat, and add in the parmesan cheese, nutmeg, salt, and pepper.

Adjust and serve - Add one half to one cup of the pasta cooking water to the simmering sauce to thin to the desired consistency. Toss with fresh pasta, and enjoy!

Amanda's Expert Tips

• For best results, allow the butter to melt until it stops foaming. This means all of the water has evaporated, which allows it to bind easily with the flour to create the roux.
• Cook the garlic just until it becomes fragrant. Garlic easily burns and will make the Alfredo bitter tasting if overcooked.
• Remove the pan from the heat when adding the cheese and seasonings. If the sauce gets too hot, it can separate.

Ways to Use This Homemade Alfredo Sauce Recipe

• Smother freshly cooked Spinach Fettuccine Noodles, Homemade Pasta, or your favorite pasta in this tasty sauce for the most epic main dish or side dish, topped with fresh parsley. Add cooked shrimp, grilled chicken, grilled steak, or Italian meatballs for a boost of protein, too. 
• Substitute the red sauce in my Classic Italian Lasagna Recipe to make a delicious white lasagna.
• Make white pizza by substituting the red sauce in my Pizza on the Grill or Cast Iron Pizza Recipe.
• Use this simple recipe to make Baked Chicken Alfredo with Broccoli, Spaghetti Squash Alfredo, Baked Tortellini Alfredo, or Chicken Alfredo Stuffed Shells.

Make Ahead and Storage Tips

This homemade Alfredo sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan on the stovetop over medium-low heat, whisking frequently until warmed through. I like to add a little pasta water, half and half, or broth to loosen it back up if it becomes too thick. 

To freeze, allow the sauce to cool completely, and transfer it to a freezer-safe container. It will keep fresh for up to 3 months. To serve, thaw completely in the fridge overnight, and reheat on the stovetop as normal. 

Frequently Asked Questions

More Homemade Pasta Sauce Recipes

If you enjoyed this easy Homemade Alfredo Sauce with Half and Half, check out these other homemade sauces that I know you will love, too!

• Quick and Easy Marinara Sauce - A one-pan, 30-minute red sauce that's simple to prepare and extremely versatile. 
• Sunday Italian Gravy - An old-school Italian staple full of meat and tomatoes.  
• Hidden Vegetable Pasta Sauce - A savory sauce so flavorful no one even realizes that it's packed with fresh veggies! 
• Authentic Homemade Bolognese Sauce - A hearty, comfort food favorite everyone will love.