This is a great quick and easy recipe that your family will love! You may add more Parmesan, garlic, and salt to taste. You can easily add anything you like (i.e. grilled shrimp, chicken, etc.). I also love pouring this sauce over pasta with sauteed peppers.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes.

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  • Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

Nutrition Facts

205 calories; protein 6.1g; carbohydrates 12.6g; fat 14.8g; cholesterol 42.5mg; sodium 751.8mg. Full Nutrition
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Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2015
I have made this sauce a dozen times. The procedures MUST be followed exactly. Add the ingredients in the wrong order, and it will not be as good or be grainy. Before you begin adding the milk, it should look like puffed pastry dough. Then slowly add the milk making sure to whisk well to make it smooth and creamy. It will almost become a dough before you've added enough milk to turn it to a sauce. Keep whisking and adding milk. I use 1/2 cup of Heavy Cream and Real Shredded Parmesan. When it's in it's "batter" form, that's where you will whisk it smooth. Read More
(31)

Most helpful critical review

Rating: 2 stars
07/08/2014
it's a roux with milk and garlic added. Too grainy due to the amount of flour to sauce ratio. Read More
(14)
95 Ratings
  • 5 star values: 62
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
06/06/2015
I have made this sauce a dozen times. The procedures MUST be followed exactly. Add the ingredients in the wrong order, and it will not be as good or be grainy. Before you begin adding the milk, it should look like puffed pastry dough. Then slowly add the milk making sure to whisk well to make it smooth and creamy. It will almost become a dough before you've added enough milk to turn it to a sauce. Keep whisking and adding milk. I use 1/2 cup of Heavy Cream and Real Shredded Parmesan. When it's in it's "batter" form, that's where you will whisk it smooth. Read More
(31)
Rating: 2 stars
07/08/2014
it's a roux with milk and garlic added. Too grainy due to the amount of flour to sauce ratio. Read More
(14)
Rating: 5 stars
04/10/2014
Well the kids gobbled it up and asked for more so that's a big win for Mom! Also it was very easy and quick to throw together--I had all the ingredients on-hand added some chicken and carrots and voilá! Thanks for a good dinner in a pinch! Read More
(8)
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Rating: 5 stars
05/16/2014
delicious! although you definitely have to add the milk slowly or the roux will seize up on you! I added extra garlic & some garlic salt! also added fresh Parmesano regiano because I had a block on hand:) and some extra milk because mine got very thick very fast overall very good! Read More
(6)
Rating: 4 stars
05/09/2014
Simple quick and easily made with on hand ingredients this works well for a quick supper. For our tastes I would have preferred a little more garlic and freshly grated parmesan cheese so I would increase the amounts in the future. Read More
(3)
Rating: 5 stars
01/06/2016
I wanted to make an easy alfredo since I had never made one before, but realized halfway through that I only had 1 cup of milk. I decided to be resourceful and added about a half cup of ranch dressing. Made it thick just how I like it, and added a bit of ranch flavor. Delicious! Read More
(3)
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Rating: 3 stars
02/23/2015
Please be sure to add the flower slowly as directed! It will seize up if you don't. Add more garlic than the recipe calls for as well as more milk. The garlic for extra flavor and the milk to stop it from getting super thick. Overall great recipe that is fast and easy! Winner in my book! Read More
(3)
Rating: 5 stars
12/13/2015
I never have heavy cream in stock so this was a great alternative recipe!! Tasted delicious:) Read More
(2)
Rating: 4 stars
05/19/2014
We enjoyed this simple sauce served over tri-colored gnocchi and 'Southwestern Corned Beef Quesadillas!' from AR. I made the sauce up in the morning as directed. After cooling it and refrigerating for the afternoon it thickened as I knew it would. I just reheated on low and added additional milk slowly until it had the consistency I was looking for. A really nice recipe that I will be using again. Read More
(2)
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