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Homemade Alfredo Sauce

Homemade Alfredo Sauce is so simple to make and tastes so much fresher than jar sauce. All you need for this delicious homemade sauce is 6 ingredients and 10 minutes!

Homemade Alfredo Sauce made with only 6 ingredients! This is my son's favorite and he says it is better than at a restaurant.

It does not get much easier than that. The ingredients are simple too. You may even have them on hand right now in your kitchen.

You will need butter, cream cheese, garlic powder, milk, Parmesan cheese and black pepper.  Simple and all natural ingredients isn’t it??? I love to use this Homemade Alfredo Sauce in these great recipes – Cheesy Alfredo Spaghetti Squash and Fettuccine Alfredo. I like to store my sauce in a ball canning jar and be sure to seal it correctly for longer storage.

Homemade Alfredo Sauce made with only 6 ingredients! This is my son’s favorite and he says it is better than at a restaurant.

Homemade Alfredo Sauce

Homemade Alfredo Sauce made with only 6 ingredients! This is my son's favorite and he says it is better than at a restaurant. 
Print Recipe
Prep Time:5 mins
Cook Time:5 mins
Total Time:10 mins


  • 1/2 cup butter
  • 1 package 8 ounce, cream cheese
  • 2 tsp garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan Cheese
  • 1/8 tsp black pepper


  • Melt butter in a medium, non-stick saucepan over medium heat.
  • Add cream cheese and garlic powder, stirring with wire whisk until smooth.
  • Add milk, a little at a time, whisking to smooth out lumps.
  • Stir in Parmesan and pepper.
  • Remove from heat when sauce reaches desired consistency.
  • Sauce will thicken rapidly, thin with milk if cooked too long.
  • Toss with hot pasta to serve.
Servings: 4 servings
Author: All Recipes

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  1. Can’t wait to try this. The jarred sauces are so expensive and I bet this homemade sauce tastes much better .

  2. This Alfredo sauce is fantastic tried it last night added shrimp and angel hair pasta loved it thanks for the recipe better than any store bought!!!

    1. I bit the bullet and tried pressure canning the sauce in pint jars for 20 minutes. Results were mixed. The butter separated from the sauce and just floated at the top of the jar and the sauce appeared a bit “broken”, so I decided to shake the jars as they cooled. This helped to reintegrate the butter but the sauce still looked a bit grainy. The real test came when a few days later I popped open a jar for dinner. I warmed it up slowly over low heat and steadily whisked to help eliminate the funny texture the canning process had created. While not totally eliminated it was a lot better, and the taste was awesome! Big compliments from the hubs and my son, so for me it was a success!

      1. So if it thickens when pressure canning, I would think a bit more milk into the prepped sauce might help that. I can butter and yes as it cools you must keep shaking it because it dose separate in the canner. It turns out beautiful. Also make my own evaporated milk. For pennies a jar verses dollars a can.

  3. I haven’t tried this canning alfredo sauce but I am going to. I would pressure can it do to the low density of the milk. I have found site where people have canned milk and they pressured canned it. That is what I am going to try.

    1. 5 stars
      Ashley how did you make out pressure canning it? I made a double batch thinking I would need it as we usually use two bottles of the store bought stuff. Have a large and small mason jar of leftovers. Will use within the week.
      If it pressure cans well, i will make a big batch for the convenience
      The commercial must use a similar method as theirs stay on store shelves for months with out issue..
      I am not worried about USDA guidelines with canning, as they are against the home preserver anyways.

    2. I seen some people say they were going to pressure can it. I want to know the out come can anyone comment on this process?

  4. Absolute perfection , used the. Ingredients. As reccomended except I added chicken bites a nd satueed mushrooms. Yummm!

  5. I just came across this recipe I do a lot of canning and I mean a lot so this fall I will be putting this to the test of canning. First i will do the hot water bath and see how that goes and will let you know. I sure hope i can get back to this site so i can.

    1. Hi!
      Has anyone pressure canned or done water bath canning for this sauce. What’s the shelf life after canning it.

  6. 5 stars
    I made this and we loved it. Then with the leftovers, I added to my baked Mac n cheese. My family loved it!

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