Homemade Inexpensive Alfredo Sauce

Chandra Curtis


I've been making this recipe for years but never posted it because I prefer to use Cassava flour (tapioca starch) but it was only available at specialty grocery stores until fairly recently. If you prefer, you can use corn starch but I'm unaware if there would be a change in measurements.

pinch tips: Perfect Pasta Every Time





5 Min


10 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This alfredo sauce has great taste, minus the calories of other alfredo sauces. We added to pasta and grilled chicken as Chandra suggests, and it went really fast in the Test Kitchen.

Don't have cassava flour on hand? You can substitute with cornstarch and it'll turn out just as good.


12 oz
(1 can) canned milk
1/2 c
regular milk (doesn't matter if it's whole or 2%)
1 Tbsp
cassava flour (tapioca starch)
3/4 tsp
diced garlic
1/3 c
grated parmesan cheese
1 pinch
1 pinch

Directions Step-By-Step

Sprinkle the cassava flour into the bottom of a small saucepan. Add canned milk slowly and whisk cassava flour while adding the milk. When it's mixed well, add the regular milk.
Place the saucepan over medium heat and add the garlic. (I prefer to buy a large bottle of minced garlic and keep it in the refrigerator for freshness. It's inexpensive and tastes as good as fresh garlic.)
Continue to whisk the mixture often (to prevent scorching) until mixture begins to thicken. Add Parmesan cheese and continue to whisk until mixture is fully thickened (usually at almost a slow boil).
Add a pinch of salt and pepper, to taste.
Serve over prepared pasta.
I pan-fry a chicken breast, without seasoning, and slice thin to add on top.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy