Enjoy the rich, creamy flavor of this knock-off Olive Garden Alfredo sauce from the comfort of your home! It’s a perfect midweek meal that will be ready for the table in less than half an hour.
Want to make the whole meal from scratch? Pair this Alfredo sauce with these delicious (and simple!) homemade noodles.
Making this Olive Garden Alfredo sauce
When I say this sauce is ridiculously easy to make, I’m not kidding! All the prep work you need to do is mince the garlic and (perhaps) shred the cheese. Then it’s just a matter of adding the ingredients to the pot at the right time!
This recipe calls for two different kinds of real cheese: Parmesan and Romano. This recipe calls for freshly grated cheese, which is not the dried, powdered kind that comes in a sprinkle can.
You can either buy a block of fresh Parmesan cheese and grate it yourself, or opt for freshly grated Parmesan cheese from the supermarket’s cheese section. Both will work grate (get it?) in this recipe! Romano cheese is less commonly available pre-shredded, so you’ll probably have to start with a block of cheese and grate it yourself.
Cooking this Alfredo sauce
Once you have all your ingredients ready, melt the butter in the pot then stir in the garlic. Add the flour, and cook it till it starts bubbling. This roux will help to thicken the sauce as it cooks.
Once the roux starts bubbling, you can add the salt and pepper, and then both the heavy whipping cream and whole milk, whisking constantly while doing this to prevent lumps.
Then you will bring the sauce to a boil. Don’t forget to keep whisking! Once it’s boiling, you can bring down the heat and cook it for a few minutes. Add the cheeses and mix them in immediately.
Wanna make this meal gluten-free?
Good news! Making this meal gluten-free is so simple! Instead of using all-purpose flour in the sauce, substitute it with an 1:1 gluten-free flour substitute. You can also use organic buckwheat noodles which are naturally gluten-free!
Ingredients
- 6 tablespoons butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups milk I used 2%
- 1 ½ cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Romano cheese
Instructions
- In a medium stock pot over medium heat, melt the butter. Stir in the garlic.
- Whisk in the flour and cook until bubbling. Add the salt and pepper, whisking to combine.
- Slowly add the milk, whisking constantly. Then add the heavy cream, continuing to whisk.
- As you continue to whisk the mixture, bring the sauce to a boil. Reduce the heat to medium-low. Allow to cook about 2 minutes and then remove from heat.
- Immediately whisk in the cheeses until completely combined and smooth.
- The sauce will continue to thicken as it rests.
- Serve over cooked pasta and/or chicken.
Thanks for sharing, this is a fantastic article. Really looking forward to read more. Kathye Lawry Edda