Alfredo is a white sauce typically used for pasta dishes. It is so easy to find at the grocery store and just as easy to make with a few simple ingredients. This was my first time making it in my blender and I have to say I was shocked at how much better it was than the shelf stable version.

I am always looking for new ways to put my high-speed blender to good use. I love that it has a setting that allows me to make soups and sauces such as this one. This recipe certainly didn’t disappoint and I had plenty to make some flatbread pizzas with enough leftover for a quick mac & cheese. I’ll add some suggestions below along with a gluten-free meal idea.

If you love Alfredo and enjoy cooking from scratch when you can, then you will love this one. I always taste test recipes with my family and it is a good sign when I get big smiles right away. Cream sauces have always made me nervous over the stove, so much can go wrong quickly. Using my blender saves me time and removes the chances of anything burning.

This one is a keeper for sure. I am a curious foodie, always taking apart recipes until it fits the bill. It’s rare that I use a recipe almost as written from the start. It’s pretty perfect!

Adapted from an original recipe by Tina Verrelli at epicuricloud.com

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What You’ll Need:

High-Speed Blender– This is the blender that I have, and it has a soup setting which heats the sauce to about 175F in 5-6 minutes. It heats with friction from the blades and stops when it is done. I have heard of several other brands that have similar functions and this recipe should be perfect for all of them.

If you are curious as to whether or not this will work in your blender without this specific setting, just check with your manufacturer’s instructions.

Small Frying Pan or Sauce Pan

Heavy Whipping Cream

Whole Milk

Salted Butter

Cream Cheese– It only uses 2 ounces. This is the perfect time for me to save the rest of the block to make my “Fancy” Grilled Cheese Sandwiches later in the week. My family loves cheese and I am a huge fan of making the best use of my leftover ingredients.

Parmesan Cheese- You can use pre-shredded or shred your own, just make sure it is a decent quality cheese. Please don’t use the type that comes in a shaker bottle, it just won’t work well for this recipe.

Garlic- Use fresh cloves or jarred/minced.

Italian Seasoning, Kosher Salt, & Pepper- If you don’t have Italian seasoning, you can skip or swap it in equal parts for dried basil.

All-Purpose Flour or Gluten-Free AP Flour- I love this suggestion in the original recipe.

Serving Suggestions

Spaghetti Squash & Chicken- Prepare your squash as you prefer (I use my pressure cooker) and shred with a fork, set aside. Chop 2-3 grilled chicken thighs or breasts. Toss the squash, chicken, and prepared sauce into a large pot. Heat on medium-low for 2-3 minutes, stirring until heated through. Garnish with parsley and more parmesan cheese.

If on a gluten-free diet, be sure to use gluten-free flour and check that the remaining ingredients are from an allergen free facility.

Fancy Mac & Cheese- Cook 1 pound of rigatoni or pasta of your choice to al dente. Drain the water and place the pasta back into the pot. Add the Alfredo sauce and heat on low, stirring for about a minute. Garnish with toasted bread crumbs, parsley, and chili flakes.

Flatbread Pizzas- Check the link here for the to my flatbreads. Get creative using this white sauce as a base.