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.
Blue Ribbon Recipe
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.
Ingredients For homemade inexpensive alfredo sauce
(1 can) canned milk
regular milk (doesn't matter if it's whole or 2%)
cassava flour (tapioca starch)
grated parmesan cheese
How To Make homemade inexpensive alfredo sauce
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.
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