Alfredo Sauce with Milk

Alfredo Sauce with Milk

AE Whole milk gives this homemade alfredo sauce a rich and creamy taste without using heavy cream. This sauce is easy to make, perfect for beginner chefs, and great for weeknights!
Recipe courtesy of The Gingered Whisk
5 Minutes prep time
Prep Time

5 Minutes

serves 4-6


20 Minutes cook time
Cook Time

20 Minutes

easy difficulty



  • 1

    Cook pasta according to package directions.

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  • 2

    In a large Dutch oven, melt the butter over medium-low heat. Add the garlic and sauté, stirring frequently, for 30 seconds, until fragrant. Stir in the flour until well combined. It will make a paste.

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  • 3

    Cook for a few minutes, until the mixture is bubbly and slightly darker in color. Slowly add in the milk, ¼ cup at a time, whisking in completely before adding in the next addition. It will get thicker at first, and then slowly loosen up the more you whisk in the milk.

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  • 4

    Bring to a simmer and cook, whisking constantly, for 5 minutes, to allow the sauce to thicken. Turn off the heat, add in the cheese and season with salt and pepper. Stir until you have a smooth sauce.

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  • 5

    Stir in the cooked fettuccine pasta. Garnish with additional grated cheese, freshly chopped parsley, and more pepper if desired.

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Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!
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