Alfredo Mac and Cheese
A luscious Alfredo mac and cheese casserole made with mozzarella and parmesan for the ultimate comfort food experience.
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
- Substitute cheeses like cheddar or Gruyère for variation
- Use half-and-half instead of cream for a lighter version
- Add-ins: chicken, bacon, spinach
- Use half-and-half instead of cream for a lighter version
- Add-ins: chicken, bacon, spinach