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Alfredo Mac and Cheese

Made With:


Campbell’s® Alfredo Sauce

A rich and creamy sauce, perfectly seasoned for any pasta of any shape or form.

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• Optional Bulk service – omit dividing into ramekins and place in steam table pan, and coat with buttered bread crumbs.
• Vary type of cheese – good options include Gruyère, Gouda, aged Cheddar and/or Parmesan
• Use tri-colour fusilli, cavatappi pasta or elbow macaroni, if desired.

Total Time

50 min.

Serving & Size

8 fl oz each (250 mL)

Turn traditional macaroni and cheese into a masterpiece with this tasty recipe. Pre-portioned ramekins make baking each mac and cheese to order a breeze.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Alfredo Sauce 1 tub (4lb) tub (1.8kg)
1. Thaw Campbell’s® Alfredo Sauce according to package directions.
Ingredients Weight Measure
Weight Measure
Fusilli pasta, dry 2 lb 908  g
2. Cook fusilli in large pot of boiling salted water until al dente. Drain, reserving 1/2 cup (125 mL) cooking liquid.
Ingredients Weight Measure
Weight Measure
Vegetable oil 1 tbsp 15  mL
Double-smoked bacon, chopped 8 oz 226  g
Onions, chopped 2 (10oz) (280g)
Garlic, minced 4 cloves cloves
3. Meanwhile, heat oil in large saucepan set over medium heat. Cook bacon, onions and garlic for 6 to 7 minutes or until bacon is crispy and onions are tender.
Ingredients Weight Measure
Weight Measure
White Cheddar cheese, shredded 2 cups 500  mL
Mozzarella cheese, shredded 2 cups 500  mL
Asiago cheese, grated 1 cup 250  mL
4. Add alfredo sauce and bring to simmer. Stir in cheddar, mozzarella and Asiago cheeses. Add reserved pasta water and fusilli; stir to coat.
Ingredients Weight Measure
Weight Measure
Bread crumbs, fresh 1/2 cup 125  mL
Butter, melted 1 tbsp 15  mL
Fresh chives, chopped 1/4 cup 63  mL
5. Divide mixture among sixteen 1 cup (250 mL) ramekins. Toss bread crumbs with butter. Sprinkle 1 tsp (5 mL) over each ramekin.
6. Preheat oven to 375°F (190°C). Bake ramekins on large baking sheet for 18 to 20 minutes or until bubbly, heated through and bread crumbs are golden.

7. Garnish with fresh chives before serving


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