Easy Make-Ahead Alfredo Sauce

Ingredients

• 1 1/2 cups whole milk, plus extra as needed
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 to 1 1/2 cup grated parmesan cheese
• Salt, to taste
• Pepper, to taste

Directions

1. Heat the milk until it feels warm and gives off a little steam, either in the microwave in 30-second bursts or in a pan on the stovetop. It should be warm, not boiling. Put it aside while you start the sauce. Melt the butter over medium heat, scatter the flour over it, and bring the two together with a whisk.
2. Cook the butter-flour mixture for 1 minute, whisking the whole time so it loses that raw flour taste. A little golden color is fine, but if it begins to darken noticeably, move right along to the milk.
3. Pour about 1/4 cup of the warm milk into the roux and whisk it in. Add another 1/4 cup and keep whisking. The mixture will tighten up and look clumpy at first, which is exactly the awkward stage before it turns smooth.
4. Keep adding the milk in small 1/4-cup additions, whisking as you go. The clumps will work themselves out, changing from something like mashed potatoes to a thick puree, and then into a sauce. When it has reached that saucy stage, whisk in whatever milk is still left. This should take about a minute, so do not feel the need to linger over each addition.
5. After all the milk is in, keep the sauce over medium heat and whisk for 3 to 5 minutes. You are looking for a silky, slightly thickened texture, similar to heavy cream.
6. Add all the Parmesan in one go. Whisk until it melts completely and disappears into the sauce. The sauce should now look thick and creamy. If you want it a bit thicker, cook it a little longer and whisk now and then, but it is better to stop while it is still slightly loose. It will firm up more when you reheat it.
7. Spoon the Alfredo sauce into storage containers and let it cool all the way. The top may develop a skin, and the sauce will set up into a thick, paste-like texture; that is normal. Refrigerate for up to 5 days, or freeze for up to a month.
8. To reheat frozen sauce, move it to the fridge and let it thaw overnight first. Put the sauce in a small saucepan or in a microwave-safe bowl. Warm it gently over low heat, or microwave it in 30-second bursts, until heated through. Stir from time to time on the stovetop, or after each 30-second burst if using the microwave. It will look very thick at first, but as it warms, it will loosen back into a sauce.
9. If the sauce is thicker than you want, whisk in a splash of milk, broth, or water until the texture is right for you.
10. Use the warmed sauce right away. Toss it with cooked pasta, or spoon it over cooked vegetables, chicken, or fish.