Alfredo Mac and Cheese with White Wine
Creamy baked macaroni and cheese made with Alfredo sauce, sharp cheddar, Asiago, and white wine. A golden cheese topping makes every serving extra delicious.
Servings: 14 cups
Calories: 252kcal
Equipment
Ingredients
To make the Alfredo sauce:
- 3 tablespoons butter, salted
- 3 ounces cream cheese, softened
- ½ cup milk, whle or 2%
- 1 teaspoon garlic powder
- 3 ounces grated Parmesan cheese
- ¾ teaspoon black pepper, divided
- 1 box (16 ounces) 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 dry white wine
Instructions
- Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius).
- 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 (or large stockpot) 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.
Video
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.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Leftovers can be frozen in an airtight freezer container for up to 3 months. Thaw in the refrigerator overnight. Reheat (covered) in a moderate 350 degree oven for 15-20 minutes or until hot.
White wine may be omitted (if desired) and replaced with 1 teaspoons of apple cider vinegar and ¼-½ cup chicken broth.
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
