Alfredo mac and cheese is the ultimate mashup of two comfort food icons. Creamy, cheesy, and outrageously indulgent, this dish combines the silky richness of Alfredo sauce with the nostalgia of classic mac and cheese. Perfect for family dinners, potlucks, or a midweek treat, it’s a dish that tastes gourmet but couldn’t be easier to make.
Table of Contents
Why You’ll Love This Recipe
There’s no denying this version of mac and cheese is extra decadent. Here’s why it deserves a spot in your rotation:
- 🧀 Creamy, dreamy cheese sauce made from mozzarella, parmesan, cream, and butter
- 🍝 Short pasta shapes like rotini or elbow macaroni cling to the sauce in every bite
- 🥄 Simple to prepare, but feels like a restaurant-quality meal
- 🥗 Perfect base for add-ins like grilled chicken, crispy bacon, or sautéed spinach
- 👨👩👧👦 Kid-approved and dinner party ready
Whether you’re cooking for picky eaters or cheese lovers, this dish never disappoints.
Ingredients
Pasta
- 3 cups dry rotini or elbow macaroni
- 1 tsp butter (optional, for tossing cooked pasta)
- Salt, for boiling water
Alfredo Cheese Sauce
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- 1½ cups heavy cream
- 3 garlic cloves, minced
- ¾ cup freshly grated Parmesan cheese
- 12 oz shredded mozzarella cheese
- ¼ tsp ground white pepper (or use black pepper)
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta to al dente, then drain well.
- Toss with a bit of butter to prevent sticking (optional). Set aside.
2. Scald the Milk & Cream
- In a small pot, gently heat milk and cream until steaming but not boiling.
- This step helps the sauce thicken quickly later.
3. Make the Roux
- In a saucepan, melt the butter over medium heat.
- Add flour and pepper. Stir constantly for 2–3 minutes until foamy but not browned.
- Add minced garlic and stir for 30 seconds.
4. Add Liquids & Melt Cheese
- Gradually whisk in the warm milk/cream mixture in 3 parts.
- Stir until thickened, about 5–7 minutes.
- Lower the heat and slowly add Parmesan, whisking until melted and smooth.
5. Assemble the Casserole
- Preheat oven to 350°F (175°C).
- Grease an 8–10 cup baking dish with butter.
- Layer half of the pasta, half of the Alfredo sauce, and half of the mozzarella.
- Repeat the layers with remaining pasta, sauce, and mozzarella.
6. Bake
- Bake uncovered for 45–60 minutes, until bubbly and lightly golden on top.
- For a crispier finish, broil for 1–2 minutes at the end (watch closely).
- Rest 5 minutes before serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45–60 minutes
- Total Time: 65–80 minutes
- Servings: 6–8
- Difficulty: Medium
Nutrition Facts (Estimated – Whole Dish)
- Calories: 3,250–3,400
- Protein: 120–135g
- Carbs: 255–275g
- Fat: 170–185g
- Fiber: 4–6g
- Sugar: 10–12g
- Sodium: 1,800–2,000mg
Tips & Variations
- 🧂 Salt the pasta water well — it’s the only chance to season the pasta itself
- 🧄 Use freshly grated cheese to avoid grainy sauce (skip pre-shredded if possible)
- 🥣 Don’t skip scalding the milk — it helps the sauce come together fast
- 🧀 Mix up the cheese — try Gruyère, cheddar, or fontina for flavor twists
- 🍗 Add-ins: Stir in cooked bacon, rotisserie chicken, or peas for extra protein and texture
- 🌱 Top with herbs like parsley or basil before serving for a fresh finish
FAQs
Can I make Alfredo mac and cheese ahead of time?
Yes! Assemble the casserole and refrigerate (unbaked) for up to 24 hours. Let it come to room temperature before baking.
How do I reheat leftovers?
Reheat in the oven at 325°F, covered with foil. Add a splash of milk or cream to restore creaminess.
Can I freeze it?
Definitely. Freeze in portions for up to 3 months. Thaw overnight, then reheat gently on the stove or in the oven.
Is this recipe gluten-free?
Use gluten-free pasta and swap all-purpose flour for a 1:1 GF blend or cornstarch slurry to keep the sauce thick.
What can I serve with it?
A green salad, steamed broccoli, or garlic bread balances the richness beautifully.
Alfredo Mac and Cheese
Equipment
- – Saucepan
- – Casserole dish
- Whisk
- Mixing spoon
Ingredients
- **Pasta**
- – 3 cups dry rotini or elbow macaroni
- – 1 tsp butter optional
- – Salt for boiling
- **Cheese Sauce**
- – 3 tbsp unsalted butter
- – 2 tbsp flour
- – 1½ cups whole milk
- – 1½ cups heavy cream
- – 3 garlic cloves minced
- – ¾ cup grated Parmesan
- – 12 oz shredded mozzarella
- – ¼ tsp ground white pepper or black pepper
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- Scald milk and cream until steaming.
- In a saucepan, melt butter. Add flour and pepper. Stir 2–3 mins. Add garlic and stir 30 secs.
- Slowly whisk in warm milk/cream in 3 batches. Stir until thick.
- Add Parmesan slowly, stirring until melted.
- Preheat oven to 350°F. Grease a baking dish.
- Layer half pasta, half sauce, half mozzarella. Repeat.
- Bake 45–60 minutes until golden and bubbly. Broil 1–2 mins if desired.
- Let rest 5 minutes before serving.
Notes
– Use half-and-half instead of cream for a lighter version
– Add-ins: chicken, bacon, spinach
Conclusion
Alfredo mac and cheese is the kind of dish that turns an ordinary night into something special. Creamy, comforting, and deeply satisfying, this recipe brings restaurant-level indulgence to your dinner table — no fancy ingredients required.