Add the pasta and cook until it's almost al dente (just on the edge of being underdone), then drain and rinse with cold water set aside. Remove from the heat and set aside.īring a large pot of heavily salted water to a boil over high heat. Stir in 1 tablespoon of the salt, taste, dry mustard, and add the remaining salt as desired. Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.
(It will get very thick when you first add the milk, then thin out.) While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth.
Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. In a large, heavy-bottomed saucepan, melt the butter over medium heat. It's the main ingredient, so it makes a big difference in the tastiness of your finished sauce.Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. Use the best quality, and best tasting, cheese you can find. You can really use any cheese you like - cheddar, Swiss, gruyere, gouda. Don't limit yourself to just using Parmesan for this Alfredo sauce recipe.Conversely, if the sauce seems too thick (either now or when you're warming it back up again), just whisk in a splash of milk, broth, or water to thin it out again. If the sauce seems too thin after you've added the cheese, just let it simmer for a few more minutes on low heat until it's as thick as you like.If you're starting to wonder if it's time to add the cheese, it probably is. You want to add the cheese just at the point when the milk is thick enough to coat the spoon and the sides of the pan in a thick milky layer. Also, don't wait for the milk to thicken up completely before adding the cheese since the cheese will thicken it even more.Just keep calm and carry on adding the milk a little at a time while whisking. First, they'll take on the consistency of mashed potatoes, then pureed cauliflower, and then a sauce. Never fear - those clumps will thin out as you continue adding the milk. When you first start whisking the warm milk into the roux, it will clump up and look an awful lot like you've made a horrible mistake.
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