Step 1

Combine dry ingredients. Combine the cornstarch, minced garlic powder, salt, and black pepper in a medium saucepan.

Step 2

Add liquids. Add the evaporated milk, water, and butter.

Step 3

Cook sauce. Stirring constantly, heat over medium-high heat until the mixture comes to a boil. Boil for 30 to 45 seconds. This will activate the cornstarch and thicken the sauce.

Step 4

Stir in cheese. Remove the saucepan from the heat. Stir in the shredded cheese until melted and smooth. If desired, season with more salt or pepper according to your taste.

Step 5

Adjust consistency (optional). The sauce thickens rather quickly. If it seems too thick, you can rewarm it or thin it out with some reserved pasta water or milk.

Step 6

Serve. Add the cooked pasta and toss everything until well combined. Serve right away and enjoy!

Step 7

Store. Refrigerate leftover alfredo sauce in a jar or airtight container for up to 5 days. To reheat, pour into a saucepan and gently warm on the stovetop for a few minutes.