Freezer-Safe Alfredo Sauce For Meal Prepping

Let’s be honest. There are nights when the idea of making dinner from scratch feels wildly ambitious. You’ve worked all day, you’re hungry, and suddenly even making a sandwich feels like a major culinary accomplishment.

This Alfredo sauce is here to help with that.

It’s incredibly easy to make, takes only a handful of ingredients, and, perhaps most importantly, freezes beautifully. Make a batch when you have a few extra minutes, portion it out, and you’ll have homemade Alfredo sauce ready to go whenever you need it. No DoorDashing required. Look at you, planning ahead.

The addition of flour in this recipe helps the alfredo hold itself together when it’s frozen and then reheated. You’ll still need to whisk it, but not nearly as intensely as you would otherwise.

I especially like keeping this on hand for quick weeknight meals. Toss it with pasta, add some vegetables, chicken, shrimp, or whatever happens to be lurking in your refrigerator, and suddenly dinner looks like you had a plan all along.

Once the sauce has cooled, portion it into freezer-safe containers and freeze it. When you’re ready to use it, thaw it in the refrigerator and gently reheat it on the stovetop, while whisking it to keep the butter from splitting.

And because nobody needs another excuse to make grocery shopping harder than it already is, I’ve put all of the ingredients for this recipe into a Walmart shopping list for your convenience. Add everything to your cart, make the sauce, freeze some for later, and give Future You a tiny break. Walmart will even deliver it to your home in under an hour.

Because Future You has enough problems already.

Now let’s make some Alfredo sauce.

Freezer-Safe Alfredo Sauce For Meal Prepping

Author: Morgan Miller Cooking Method:Stovetop Cuisine:Italian Courses:Sauces

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings:6 servings

Ingredients

• 6T of butter
• 1T of minced garlic
• 2T of flour
• 1 1/2 Cups of heavy cream
• 1 1/2 Cups of milk
• 1/2 Cup of grated parmesan
• 1/2 Cup of grated romano
• Salt and Pepper to taste

Instructions

1. Melt butter over medium high heat
2. Add garlic and cook for one minute, stirring constantly
3. Add in the flour and stir until completely combined and no lumps remain
4. Slowly begin mixing in the milk and cream
5. Bring to a simmer
6. Mix in the cheeses, and continue simmering while stirring
7. When the sauce begins to thicken, remove from heat and allow to cool. Sauce will continue to thicken
8. For meal prepping or just having on hand, divide into 1/4 cup or 1/2 cup portions and freeze
9. To thaw, place your desired servings in the fridge the day before, and/or heat in a double boiler while whisking constantly, then combine with your cooked pasta.

Keywords:Alfredo, sauce, italian, olive garden, pasta, meal prep, freezer safe, souper cube