Make-Ahead Alfredo Sauce

Just a few simple ingredients come together quickly and easily in our timeless recipe. Make it ahead and stash in the fridge or freezer until you need it. Just reheat on the stovetop or microwave and toss with pasta or drizzle on pizza and flatbread.

Yield: 8 servings (1 3/4 cups)

Ingredients

1 ½ cups The Farmer’s Cow milk
2 tbsp butter
2 tbsp flour
1 to 1 ½ cups grated Parmesan cheese
Salt and pepper to taste
Flavor options
- 1 to 2 garlic cloves, minced for garlicky Alfredo
- ½ ground nutmeg for Italian Bechamel

Directions

Heat milk slowly on the stove or microwave until it is warm and steamy (do not boil). Set aside.
Melt the butter in a medium saucepan and sprinkle flour over the top. Whisk together, stirring constantly for 1 minute to cook the flour.
Add the warm milk ¼ cup at a time, whisking continuously. The roux will seize into clumps and eventually smooth out into a thick creamy sauce. This step should take about a minute.
Once all the milk has been added, continue cooking the sauce while whisking for 3-5 minutes.
Add all of the cheese at once and stir until melted.
Use the sauce immediately or transfer to storage containers and cool completely. Refrigerate for up to 5 days or freeze up to one 1 month.
Tips:
- If the sauce is too thin, add more cheese; if the sauce is too thick, add milk a little at a time until desired consistency.
- Serve tossed pasta topped with chopped fresh basil.
- If using garlic, add minced garlic to the melted butter before adding the flour.
- Freeze sauce in small containers for easy portioning.