ALFREDO MAC AND CHEESE
This Alfredo Mac and Cheese is one of the best macaroni and cheese recipes you'll ever have. It's a cheese and a wine lover's dream come true, and it's easy to make too!!
Servings: 14 cups
Calories: 252kcal
Equipment
Ingredients
To make the Alfredo sauce:
- 3 tablespoons butter
- 3 ounces cream cheese
- ½ cup milk
- 1 teaspoon garlic powder
- 3 ounces grated Parmesan cheese
- ¾ teaspoon black pepper, divided
- 1 box elbow macaroni cooked and drained according to the package directions. Keep warm.
- 3 cups grated sharp cheddar cheese
- 1 cup grated asiago cheese
- ½ cup white wine
Instructions
- Preheat oven to 350-degrees Fahrenheit.
- In a 3-quart heavy bottom saucepan, melt the butter over medium/low heat. Add the cream cheese and milk and bring to a low simmer.
- Stir in the garlic powder, ½ teaspoon of black pepper, and the grated Parmesan cheese. Switch to a whisk and continue cooking and stirring the Alfredo sauce on medium/low heat until the cheese melts and the sauce thickens. Remove from heat.
- Meanwhile, cook and drain the elbow macaroni in a pasta pot and keep warm.
- Add the thickened Alfredo sauce to the hot pasta along with 2 cups shredded cheddar cheese, ¾ cups grated asiago cheese, white wine, and the remaining black pepper. Stir well to thoroughly combine and melt the cheeses.
- Spray a 9 x 13 casserole dish with non-stick cooking spray and spoon the macaroni and cheese evenly into the dish. Top the pasta with the remaining shredded cheddar and grated asiago cheeses.
- Bake in the preheated oven for 30 minutes, or until the top of the macaroni and cheese is golden brown.
- Remove from the oven and allow the pasta to sit for 10 minutes before serving.
Notes
Can be made in advance and kept covered in the refrigerator (before baking) for 1-2 days. To bake after refrigeration, remove the dish from the refrigerator and let it sit on the counter for at least 30 minutes before baking. Preheat the oven to 350-degrees and bake for 40-50 minutes, or until hot.
Leftovers can be frozen in an air-tight freezer container for up to 3 months.
White wine can be omitted (if desired) and replaced with 1-2 teaspoons of apple cider vinegar.
Nutrition
Serving: 1cup | Calories: 252kcal | Carbohydrates: 15g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 447mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 438IU | Vitamin C: 0.02mg | Calcium: 346mg | Iron: 0.4mg