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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Quick way to make a really rich and creamy mac 'n cheese using alfredo sauce in place of the bechamel. Ingredients:
1 pound rotini pasta |
1 (16 ounce) jar alfredo sauce |
3/4 pound shredded cheddar cheese |
1/4 cup bread crumbs, or more to taste |
2 tablespoons shredded cheddar cheese, or more to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain pasta and return to pot. Stir Alfredo sauce and 3/4 pound Cheddar cheese into pasta until cheese begins to melt. Pour pasta mixture into a 9x13-inch baking dish; top with bread crumbs and 2 tablespoons Cheddar cheese.
3. Bake in the preheated oven until cheese is melted and bread crumbs are golden brown, about 30 minutes.
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