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!!
Prep Time15 minutes mins
Cook Time29 minutes mins
Total Time44 minutes mins
Course: BBQ Side dish, comfort food, Pasta, Side Dish
Cuisine: Italian insipred
Servings: 14 cups
Calories: 252kcal
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
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.
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.
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