• 4 tbs butter or margarine
  • 3 tbs flour
  • 1 tsp salt
  • ½ tsp white pepper
  • 2 cups milk
  • ½ to ¾ a cup of grated Parmesan cheese or a parmesan cheese blend

Cook pasta as directed on the box in salted water. Start boiling the water about 10 minutes before you start making your sauce. You want to have the pasta ready at about the same time your sauce will be finished. Add the butter to a heavy, medium sized pot. Heat over medium heat.

Once the butter has melted add the flour and whisk until smooth, removing all lumps from the flour. Slowly pour the milk in and whisk until smooth again. Turn the heat up a bit to about medium high. Continue whisking until the sauce has thickened, 5 to 8 minutes. Taste for doneness and add salt and white pepper. When the raw flour taste has cooked out and the sauce coats a spoon without all dripping off, remove the sauce from the heat and whisk in the cheese. The sauce wil thicken even further as it cools. If it thickens too much before you can add it to your pasta thin it with a little pasta water or milk. Drain your pasta and put into a large bowl. Pour the Alfredo sauce over the pasta and mix until the pasta is evenly coated. Taste to see if the flavor of Parmesan is strong enough for you. If not, add remaining Parmesan cheese.