Easy Alfredo Sauce |Cooking With Amanda

That little cup right there? It's a cup of love. It's homemade Alfredo sauce, and you'd be hard-pressed to find anything more delicious in my kitchen right now.

I even started making the recipe out of love — my husband loves white-sauced pizzas. It's his thing. He's more than a little obsessed with pizza. So, I went to make a white sauce and had the idea to stir in a ton of Parmesan cheese for flavor.

After some googling, I realized I am not a genius at all, I just accidentally made homemade Alfredo sauce. Who knew it was just bechemel with Parm? Our lives (and waist lines) are forever changed.

I am in love with this sauce because it always comes together quickly with ingredients I always have in my house— milk, butter, garlic, flour and ground Parmesan cheese. Oh, and salt and pepper, but that's a given. I never knew I was five ingredients away from such deliciousness!

So, this is just a starting off point. Make this sauce and stick it in your fridge. Just see how many meals it turns into—pizza sauce (yes), pasta sauce (oh yeah), dipping sauce (oh baby).

This also just turned to my new favorite weeknight dinner, because I always make big batches of whole wheat pizza dough and freeze the dough balls for a fun pizza night on Fridays. Add a little cheese, salami, roasted red peppers, and crushed red pepper flake, and that makes my husband's favorite pizza. As for me, I love this sauce with grilled chicken and broccoli over pasta. I can't think of a better way to get a little broccoli in my diet.

So make this easy Alfredo sauce the next time you have 10 minutes to spare in the kitchen, and enjoy finding new ways to put it on everything you eat!

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Easy Alfredo Sauce Recipe

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Ingredients

4 tablespoons unsalted butter
1 clove garlic
1 1/2 tablespoons all-purpose flour
1 cup whole milk, cream is even better
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup ground parmesan cheese

Directions

In a small saucepan, melt the butter. While it melts, grate in the garlic clove with a microplane grater.
Saute the garlic until it's fragrant, about 30 seconds.
Whisk in the flour, and cook until it's absorbed, about 30 seconds.
Stir in the milk, salt and pepper and bring to a simmer to thicken, about 3 minutes.
Remove from heat, slowly stir in the cheese a little at a time.
Use immediately, or cover and keep in the fridge for up to 3 days.