Homemade Alfredo Sauce


Units Scale
  • 8 ounces cream cheese
  • 3/4 cup Parmesan cheese, preferably freshly grated
  • 1 cup milk
  • 1/2 cup butter
  • Pepper to taste (optional)


  1. In a large saucepan, melt butter and cream cheese.
  2. Gently whisk in milk until smooth. Whisk in grated cheese and heat until melted.
  3. Do not boil or it is likely to curdle and/or break.
  4. Just before serving, add freshly grated black pepper if desired.
  5. Serve over hot noodles of your choice.
  6. Makes around 4 servings.
  7. We make this into a one dish meal by adding some diced, cooked chicken or ham, and cooked broccoli or other veggies.
  8. I don’t measure, I just throw in a handful or two of each and heat through.


  • I usually make a double batch, because it reheats well, too.
  • The Alfredo sauce and noodles pair well with a cold salad and vinaigrette dressing.
  • The acidity of the vinaigrette is nice to balance the richness of the dairy.