Alfredo Mac and Cheese

Alfredo Mac and Cheese
Total Time

30 min.

Serving & Size

8 fl oz each (250 mL)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
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

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