That said, I have two that freeze pretty well for 1 to 2 months; one is the Olive Garden Clone, the other a lower fat version.

Stir and chill immediately. Freeze flat in servng amounts ingallon size zippered freezer storage bags. Thaw in refrigerator ONLY.

Olive Garden Alfredo Clone- High fat
May double or triple this recipe
For each 8 ounces of dried pasta use:

32 oz Cream cheese; cut in bits
3 c Parmesan and/or Romano cheese; grated or shredded
2 c Butter
1 to 2 cups heavy cream, half and half or evaporated milk

Melt over medium heat stirring until well-mixed. Note that it has no garlic. If you want garlic or onion, add it when reheating after freezing.

A more authentic sauce would add some freshly ground pepper and a pinch of nutmeg, possibly some fresh chopped Italian parsley and use all heavy cream instead of cream cheese.

Ok now here is the one that won't completely bust your scales. It is still pretty rich. It is frozen by itself and mixed with the pasta after reheating.

Freezable Light Alfredo Sauce
1 1/2 tablespoons butter, melted
OPTIONAL 3 garlic cloves, smashed
1 1/2 tablespoons all-purpose flour
2 cups evaporated skim milk
3 tablespoons light cream cheese
1/2 cup (2 ounces) grated Parmesan
cheese
2 tablespoons chopped fresh parsley