Homemade Three Cheese Alfredo Sauce
Skip the jarred stuff and make this easy creamy Homemade Three Cheese Alfredo Sauce instead. It’s a classic the whole family will love!
- 1 C Whole Milk
- 1 ½ C Heavy Whipping Cream
- 8 OZ Cream Cheese full fat or reduced, doesn't matter
- 2 C Shredded Parmesan Cheese or mixture of hard italian cheeses (asiago ect.)
- 2 teaspoon Italian Seasoning
- 1 TSP Garlic Powder 0r 2-3 cloves minced
- Salt and Pepper to taste
In a saucepan or skillet, place the milk and cream cheese over medium heat. Stir the cream cheese around until it has melted into the milk.
Once the cream cheese is melted, stir in the heavy cream, Italian seasoning, and garlic and let it simmer until it starts to thicken.
Slowly add the cheeses and whisk until it has melted and let it simmer and thicken about five minutes.
Once the sauce is to the desired thickness, add the salt and pepper to taste.
Toss the sauce with your favorite gluten-free pasta and enjoy!
Use room temperature cream cheese and cut it into smaller cubes. This will make it easier for the cream cheese to melt into the sauce.
Use freshly grated cheeses if possible. Sometimes, the prepackaged cheeses have an anti-caking ingredient, which can cause the cheeses not to melt properly, leading to a slightly grainy or lumpy sauce.
If you want a thicker sauce, let it simmer a bit longer or add more cheeses. This will bring it together more. The sauce also thickens more as it cools, so keep that in mind when letting it go longer.
If your sauce becomes too thick, just a bit more milk or cream to the pan will help loosen it up a bit.
If your sauce separates (usually because it’s been sitting at room temperature for too long or sometimes in the fridge), don’t worry. Just pour the sauce into a skillet over medium heat and whisk till it’s back together. You can also place it in a blender with a tiny bit of milk or cream and blend until it’s smooth again.
Let the sauce cool – this sauce thickens as it cools, I usually like to let it sit over the pasta for five minutes or so before eating to let it cool and really stick to the pasta.
Alfredo sauce can be made ahead and even frozen. All you have to do is let the sauce fully cool and then place it in a freezer-safe container and pop it into the freezer for up to about six months.
When you are ready to use it, simply reheat it over medium-low heat while stirring and then tossing it with your favorite pasta.
If your sauce separated while frozen, just keep whisking, and it will come back together.