Alfredo Mac and Cheese

Alfredo Mac and Cheese. The rich creamy flavour of a pasta Alfredo in traditional baked mac and cheese form. Terrific as a side dish or with a simple salad for a complete meal.

Alfredo Mac and Cheese

Originally published October 2015.

A good version of Pasta Alfredo has always been one of my favourite dishes. The uncomplicated but rich creamy sauce, flavoured simply with garlic and Parmesan cheese and perfectly coating al dente pasta is a classic for a reason.

It is one of the best examples of taking very few good quality, tasty ingredients and transforming them into something infinitely more delicious.

My kids are huge homemade mac and cheese fans, particularly my now 16 year old son Noah.  He demands his mac and cheese fix at least every couple of weeks.

We like to make several different versions. Experimenting with cheese blends or adding crispy bacon to the recipe keeps things interesting!

Freeze Mac and Cheese for a quick dinner fix!

Spouse is usually the maker of the mac in this house. When we recently left the teenagers at home during a visit to Ontario, she made sure the freezer had plenty of single serving size helpings of mac and cheese.

It was at the ready for them to thaw and microwave for a quick lunch or dinner. There always seems to be some of those single servings in our freezer and absolutely none of them ever go to waste.

Alfredo Mac and Cheese

I was asked to develop a recipe for CorningWare’s colourful CW line of bakeware. My favourite colour in the collection was “Pool” a sort of brilliant aqua blue. I thought something very simple but appealing would be best to make in it first to make the most of the bright colour.

It was just the excuse I needed to experiment with making my latest version of mac and cheese with the creamy flavour of Alfredo Sauce.

Bring the flavour.

The recipe worked fantastically well by using half cream and half milk as the base of the sauce. The garlic flavour is not too overpowering for my taste either.

As with any great Alfredo recipe, the entire thing hinges on the quality of the Parmesan cheese.

Use the best you can find to get the best flavour in your sauce. I always buy big chunks of authentic Italian made Parmigiano-Reggiano and finely grate it as needed. Good Parmesan cheese is something my fridge is never without.

Alfredo Mac and Cheese

This new version of mac and cheese got the approval of the entire household. As usual, it was Noah who mowed through all the leftovers by the next day. I’m quickly learning that leftovers are more of a necessity than a surplus in a household with a 16 year old appetite.

You might also like to try our Alfredo Scalloped Potatoes.

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Alfredo Mac and Cheese

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Alfredo Mac and Cheese

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Alfredo Mac and Cheese - the rich creamy flavour of a pasta Alfredo in traditional baked mac and cheese form. Terrific as a side dish or with a simple salad for a complete meal.

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Ingredients

• 4 cups rotini, fully cooked in salted water and well drained (If using a smaller size pasta like macaroni or fusilli cook only 3 cups of dry pasta.)
• 1 1/2 cups milk
• 1 1/2 cups heavy cream, whipping cream 35% M.F.
• 3 tbsp butter
• 2 tbsp flour
• 1/4 tsp white pepper
• 3 cloves garlic, minced
• 3/4 cup Parmesan cheese, finely grated
• 12 ounces part skim mozzarella cheese, grated

Instructions

1. Rotini is great for this recipe because its shape holds the maximum amount of sauce. Boil the pasta in salted water just to al dente. You almost want to under cook the pasta a little at this stage because it will continue to cook in the oven later. Drain the pasta very well. You can toss it in a teaspoon of butter to prevent it sticking together if you like.
2. Combine the milk and cream and scald them almost to the boiling point in a small saucepan or in the microwave oven. It is important for the liquid to be very hot so that the sauce will thicken quickly.
3. In a medium sized saucepan, melt the butter over medium low heat and add the flour and white pepper.
4. Cook together until it starts to get foamy, then add the garlic and stir for only 30 seconds or so. you don't want to brown the garlic at all, just soften it a little.
5. Whisking constantly, slowly pour in scalded milk & cream in three portions. when the sauce shows signs of thickening, quickly add the next portion. When the last portion has been added continue to cook for 2 more minutes stirring constantly. The sauce will be a thin white sauce at this stage
6. A little at a time, sprinkle in the finely grated Parmesan cheese. whisking constantly until all the cheese has melted and the sauce is smooth.
7. Preheat oven to 350 degrees F.
8. Lightly grease an 8 to 10 cup baking dish with butter. Add half of the cooked pasta to the dish. Pour on half of the sauce and sprinkle with half of the mozzarella cheese. Repeat the layers of pasta and sauce and sprinkle the remaining mozzarella on top.
9. Bake at 350 degrees F for 45 minutes to an hour or until the sauce is bubbling and the top just starts to lightly brown.
10. Serve as a great side dish or with a simple mixed salad as a complete meal.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 496Total Fat 26gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 84mgSodium 525mgCarbohydrates 41gFiber 3gSugar 3gProtein 25g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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