Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt the butter until it is completely liquid and starts to gently bubble around the edges. Do not rush this step; the butter should be golden and smell nutty, not brown or smoking.
- Once the butter is melted, whisk in the parmesan cheese and flour simultaneously to create a cheesy roux. Cook this mixture for about 2-3 minutes, stirring constantly to prevent burning or clumping.
- Slowly whisk in the half-and-half, adding it gradually rather than all at once to prevent lumps. Keep whisking constantly until the sauce becomes creamy.
- Add garlic powder, salt, pepper, and a pinch of nutmeg to the sauce. Continue whisking for about 3-5 minutes until the sauce thickens and flavors meld together.
- If the sauce is too thick, gradually whisk in milk until you reach your desired consistency. For extra flavor, stir in spinach or other additions at the end.
Nutrition
Notes
Skip the heavy cream and skip the restaurant! This 10-minute alfredo recipe uses half-and-half you probably already have in your fridge to create silky, restaurant-quality sauce that puts Olive Garden to shame. 🍝✨
This sauce is forgiving; if it becomes too thick, add milk to adjust. Freshly grated Parmesan yields the best results. Feel free to experiment with seasonings and add-ins like herbs or sun-dried tomatoes.
