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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Alfredo Sauce
1 tub (1.8kg)
1 tub (4lb)
|Fusilli pasta, dry||908 g||2 lb|
|Vegetable oil||15 mL||1 tbsp|
|Double-smoked bacon, chopped||226 g||8 oz|
|Onions, chopped||2 (280g)||2 (10oz)|
|Garlic, minced||4 cloves||4 cloves|
|White Cheddar cheese, shredded||500 mL||2 cups|
|Mozzarella cheese, shredded||500 mL||2 cups|
|Asiago cheese, grated||250 mL||1 cup|
|Bread crumbs, fresh||125 mL||1/2 cup|
|Butter, melted||15 mL||1 tbsp|
|Fresh chives, chopped||63 mL||1/4 cup|
|1. Thaw Campbell’s® Alfredo Sauce according to package directions.|
|2. Cook fusilli in large pot of boiling salted water until al dente. Drain, reserving 1/2 cup (125 mL) cooking liquid.|
|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.|
|4. Add alfredo sauce and bring to simmer. Stir in cheddar, mozzarella and Asiago cheeses. Add reserved pasta water and fusilli; stir to coat.|
|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