Make any pasta dish with this Alfredo sauce mix! It’s like a packet of Knorr Alfredo sauce mix but made from scratch and tastes way better than jarred Alfredo! This dry mix comes together quickly and keeps ahead of time for an easy weeknight dinner or use instantly!

instant Alfredo Sauce Mix similar to a dry packet of sauce like Knorr brand Alfredo Packets

This post may contain affiliate links. Read our full disclosure.

Who doesn’t love shortcuts for dinner? In fact most restaurants’ prep work is already done to keep the chain running and going, which is why they use pre-packaged sauce mixes or par-cooked potatoes and pasta! This technique can get our families going and enjoying dinner without making everything from scratch and made with wholesome ingredients! Try our whipped Alfredo sauce that you can microwave with cooked pasta or our one-pot Alfredo pasta that gets made instantly!

Alfredo Sauce Mix

I love shortcuts! Jarred sauces, dry mixes, and storing partially prepped food is always a good idea! It makes life easier and is such a convenience–no wonder grocery stores are loaded with them and consumers reach for them! However, that’s not always a healthy option because mass production packets, need to have some shelf life making food industries add ingredients not so good for us to extend their shelf life.

Alfredo Sauce made from a homemade dry mix

Homemade Alfredo Sauce Mix is super easy to make from scratch! In fact this recipe was created by looking at the ingredient list off of a Knorr Alfredo Sauce Mix container and using my taste senses to make a dry Alfredo sauce mix. I have to say it was a total success and yes I had both side-by-side to compare! I make fettuccine alfredo with it and use it as the lemon Alfredo sauce over my baked samon recipe! It’s like a staple Alfredo sauce to use in any recipe– add shrimp, chicken, or seafood to your favorite pasta or use as a white sauce!

I can’t rave enough about this Alfredo recipe! It’s so much easier than the typical roux and flour recipes on the web! And since there is no flour needed this Alfredo is gluten-free and done in a fraction of time! It’s like the Alfredo Sauce packet from the store–you stir the dry mix to the wet ingredients and your done! Only, its homemade and made with ingredients you can pronounce!  I’m telling you it’s totally genius! Use it up instantly or make-ahead and store it until you’re ready to use it.

dry Alfredo sauce mix from scratch

Alfredo Sauce for 50 People

Hosting a big event? This easy and fail-proof Alfredo sauce recipe is the perfect way to feed a big crowd!  Simply quadruple this Alfredo sauce mix recipe. Make the dry mix in advance and add the wet ingredients before the big event! Just remember to quadruple all the ingredients and it will make a gallon of homemade Alfredo sauce that you can serve at weddings, bouquets, and so much more! Serve the quadrupled sauce with 4 pounds of fettuccine pasta.

homemade Creamy Garlic Alfredo Sauce made from dry ingredients and combined with heavy cream

Need more Pasta Sauce Ideas?

Here are some sauces to try!


What is Alfredo Sauce Mix?

Have you ever walked through the spice aisle to find packets of Alfredo sauce mixes or homemade gravy? Brands like Knorr and McCormick make creamy garlic Alfredo sauce mixes that you take home dry but prepare at home. Well an Alfredo sauce mix is just that except–homemade dry ingredients are whisked together and stored or used instantly!

It’s such a convenient way to plan dinner ahead or even host big events without making everything from scratch on the big day! I find it super easy to make since a dry mix comes together in a matter of minutes whereas a classic white sauce (béchamel) sauce is done with a roux, flour, and butter–but not this!  Simple ingredients and lots of flavor make this amazing! And it makes the perfect Alfredo sauce to plan for special events and functions!

  • Frugal- so much cheaper than buying a 1lb container of Knorr Alfredo Sauce Mix! And makes plenty of sauce!
  • Vegetarian- gluten-free, and vegan-friendly.
  • Easy Recipe– simple ingredients!
  • Make-ahead for meal prep throughout out the week or future meals.
  • Freezer friendly- got leftovers? Freeze then reheat by spreading over cooked pasta and bake covered until hot.
  • Versatile- use as a pizza sauce, pasta sauce, or ladle over fish and vegetables!

Ingredients Needed?

Making a dry mix is as simple as stirring a handful of ingredients together!

  • Parmesan Cheese- the base to this sauce.
  • Heavy Cream- one quart.
  • Cornstarch- the thickener.
  • Garlic Salt- flavor.
  • Black Pepper- spice.
  • Onion Powder- adds flavor but not over powering.
  • Garlic Cloves- gives a garlic shrimp Alfredo flavor which dried garlic doesn’t deliver.
  • American Cheese- melts to a luscious sauce and gives creaminess.

How To Make a Dry Alfredo Sauce Mix:

  1. Combine: the dry ingredients into a mixing bowl.
  2. Whisk: together.
  3. Transfer: dry mix into an airtight container or sandwich bag.
  4. Refrigerate: dry mix until needed.
  5. To Prepare: boil heavy cream in a medium-sized saucepan. Whisk in the dry mix and stir until thickened. Stir in additional crushed garlic and White American cheese for outstanding flavor! (Optional.)

Cook’s Tip: remove from heat as soon as the cheese melts and the sauce thickens. Avoid excessive boiling as the sauce can separate. 

How to Freeze Alfredo Sauce?

You can freeze leftover Alfredo sauce that you have prepared! This recipe makes enough sauce for 1 lb of pasta however, if you wish to use less simply prepare and freeze or make a halved portion of this mix.

  1. Cool completely. This helps minimize the vapor from condensation and can help with frost build up.
  2. Freeze for up-to 3 months or deep freeze for up to 6 months.

To reheat, thaw and bring to a simmer or microwave until hot. You could also spread cold over any type of cooked pasta and bake until heated thoroughly.


I love this Alfredo sauce! Not only is it super easy and tasty but it calls for no flour or roux! Cornstarch is used to thicken the sauce, which makes it gluten-free!

How To Store a Dry Alfredo Sauce Mix?

Make ahead by whisking the dry ingredients together. Place into an airtight container or sandwich bag. Keep refrigerated if using fresh finely grated parmesan cheese.

To Prepare- heat heavy cream in a medium-sized sauce pan until simmering. Whisk in the dry mix and stir until thickened. Stir in the American cheese until melted and remove from heat.

Leftovers- refrigerate or freeze leftover prepared Alfredo sauce.

Add-ins or Variations:

This Alfredo recipe is simple and easy to make! Here are some ways to flavor your sauce:

  • Bacon: garnish with crumbled bacon!
  • Broth: use it instead of water when cooking the pasta.
  • Cayenne: add some additional heat by adding cayenne pepper or red chili pepper flakes.
  • Sausage- slice your favorite kielbasa or sausage!
  • Vegetables- veggies like broccoli, Brussels Sprouts, or bell peppers would make great add-ins!
  • Chicken- sautéed chicken or leftover grilled chicken slices for extra protein!
  • Mushrooms- white button or baby portobellos.

How to Serve Alfredo Sauce?

We love garlic Alfredo! Even our children eat it without any problems!

  • Add in your favorite toppings to make a complete pasta dish!
  • Ladle it over fish!
  • Pour some in into a pan of sautéed Brussels sprouts!
  • Spread it over a pizza crust!

Can I use Different Pasta?

Fettuccine pasta is the most common kind of dried pasta paired with Alfredo sauce. However, cook any pound of dried or freshly made pasta for this sauce.

Tools Needed:

Here are some helpful tools to make Alfredo Sauce on the stovetop:

BEST Tips For Making Alfredo Sauce:

  1. Don’t reheat excessively! Since Alfredo sauce usually calls for butter or heavy cream it’s prone to separate.
  2. Garnish your fettuccine Alfredo dish with fresh finely grated parmesan cheese it makes the difference!
  3. No need to make a roux! Once you make this dry mix, it can easily become a favorite sauce (because its so EASY and tasty!)
  4. Stir in pasteurized white American cheese for an ultra creamy Alfredo sauce! A Chef uses it in her Alfredo Sauce in Weddings and Engagement events (no one will notice but it makes it super creamy!)


How To Make Alfredo Sauce Mix:

Instant Alfredo Sauce Mix

Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Author: Alyona Demyanchuk
Make any pasta dish with this Alfredo sauce mix! It's like a packet of Knorr Alfredo sauce mix but made from scratch and tastes way better than jarred Alfredo! This dry mix comes together quickly and keeps ahead of time for an easy weeknight dinner or use instantly!


  • saucepan


Dry Alfredo Mix:

  • 1 cup Parmesan Cheese (grated)
  • 3 Tbsp cornstarch
  • 2 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 tsp onion powder

To Make Alfredo Sauce:

  • 1 quart heavy cream
  • 5 cloves garlic (crushed)
  • 4 oz White American Cheese (optional but makes super creamy sauce!)


To Make Dry Alfredo Mix:

  • Combine all the ingredients. Store tightly sealed in the fridge.

To Make Alfredo Sauce:

  • Bring heavy cream to a boil in a medium-sized saucepan.
  • Whisk in the dry alfredo mix (all of it) and stir until thickened.
  • Stir in the fresh garlic and American cheese until melted.
  • Pour over 1 pound of cooked fettuccine noodles and add 1 pound of cooked chicken pieces or shrimp. Enjoy!

Nutrition per serving

Serving: 1servingCalories: 351kcalCarbohydrates: 5gProtein: 6gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 123mgSodium: 710mgPotassium: 89mgFiber: 1gSugar: 1gVitamin A: 1314IUVitamin C: 1mgCalcium: 253mgIron: 1mg

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!


4.50 from 2 votes

Leave a comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    • April H

    I am going a pasta bar for my son’s graduation party. I want to make this early and have it mix ready to go. Normally I only use fresh grated parmesan cheese for my alfredo. But I would like to know what cheese you use and if you have used different types. I am trying to save as much money as possible but also want it to taste good! Please let me know. Thank you! P.S. How long can you store this for?

      • Alyona Demyanchuk

      Hi April you can use freshly grated parmesan cheese, only you’d probably want to store it in the fridge so the cheese doesn’t go bad. The other ingredients are pretty much shelf stable until you want to make the sauce.

    • Kimberly C

    Made this for dinner tonight. Husband said it’s the best Alfredo I’ve ever made.

      • Alyona Demyanchuk

      Wonderful, Kimberly! Thanks for sharing your feedback!

    • Debby M

    This is the BEST!! I mix all dry ingredients (including dry parm, garlic powder, etc), and vacuum seal in my jars enough for two. We are both heart & diabetes patients, so I make a lot of our food no sugar or salt added. The heavy cream can be substituted with low fat milk and margarine. We love to have this sauce on any kind of noodles! Thank you for sharing!

      • Alyona Demyanchuk

      I’m happy to hear the ingredients to this Alfredo sauce are working for you, Debbie!

    • Mixmail

    I have read that packaged grated parm doesn’t melt well. Is that true? If so, do you think I can use fresh Parmesan & freeze the dry ingredients until ready to use?

      • Alyona Demyanchuk

      I think using fresh parmesan cheese and then drying it is a great idea! Let us know how it worked out for you.

    • Elize Botha

    Do you use garlic salt or rather garlic powder. Would love to make it .

      • Alyona Demyanchuk

      It would be garlic salt to flavor the mix.

    • Susan

    If I use a vacuum sealer, how long is this mix shelf stable? Since parmesan cheese stinks anyway when fresh, how do you tell it’s bad after unsealing a jar of the mix?

      • Alyona Demyanchuk

      Hi Susan, if you use the pre-grated cheese in a plastic container it would be shelf stable for a longer time, using fresh cheese will probably spoil faster since it’s aged and prone to get moldy. Typically, I make this mix instantly, when I need to make Alfredo sauce so, I don’t really keep it longer than that. If you do decide to make it with freshly grated parmesan cheese then store the mix in the fridge for up to a week in a glass jar, I’d try to use it up.

    • Mel

    How long will this keep? I’m assuming it’s shelf stable? Is the parm fresh or?

      • Alyona Demyanchuk

      Hi, it can keep for months if you use the finely grated parmesan cheese from a container. I’d keep it refrigerated if you don’t have an air vacuum as it can go rancid. You could also use freshly grated parmesan if you keep it stored in the refrigerator.

    • Charlotte Hall

    How many servings does this make?

      • Alyona Demyanchuk

      Hi Charlotte, its enough sauce for 1 pound of Fettuccine pasta, which can serve anywhere from 8-12 servings depending on whether its for an adult or child portion.

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

As Seen On

  • Mashed
  • Yummly
  • Parade
  • BuzzFeed
Alyona’s Cooking