Fettuccine Alfredo is one of my favorite things to order when eating out. It’s creamy, cheesy, and often comes with fun toppings. You don’t have to wait for a restaurant visit to enjoy it. Alfredo mac and cheese is approachable, easy to make, and delicious.
The beauty of alfredo is that it’s uncomplicated. Garlic, parmesan, and a creamy sauce is all you need. By following my standard bechamel sauce and adding tons of garlic and parmesan you’ll have an alfredo sauce to be proud of.
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Let’s talk garlic. There is two different garlic spices in this recipe. You can use a couple cloves of garlic, but for convenience’s sake I like to keep minced garlic on hand in my fridge, ready to toss into anything I’m cooking. Bonus points that you don’t have to deal with peeling cloves or chopping it by hand, and you can add extra in a pinch. The topping is a mix of breadcrumbs and McCormick Roasted Garlic and Herb seasoning. Garlic serves as the opener in this recipe.
Another key component in this recipe is parmesan cheese. We’ve established how well it works as a closer and paired with the garlic it makes a beautiful sauce. Add the cheese gradually so it completely incorporates into the sauce.
Alfredo mac and cheese is garlicy, cheesy, and perfect for a whole host of toppings. You could add grilled chicken, serve it as a side for steak, or eat it as a meal on its own. Aim for a crunchier topping as well as one with a ton of flavor to give it another layer of texture.
Alfredo Mac and Cheese Recipe
Ingredients
- 16 oz pasta
- 2 tbsp butter
- 1 tbsp minced garlic
- 2 tbsp flour
- 2 Cups whole milk
- 1 cup parmesan
- salt to taste
Toppings
- Panko
- McCormick Roasted Garlic and Herb Spice
Instructions
- Pre heat your milk in the microwave for 45 seconds.
Prepare the sauce
- Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
- Sauté the garlic in the butter for a minute. This will make your house smell amazing.
- Add flour and stir vigorously. Cook it for a minute while stirring constantly
- Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined.
- Once all of the milk is added, cook it for a minute or two while stirring it. Do not let it boil. The sauce is ready for the cheese when you rub a small amount between your fingers and it feels silky.
- Remove from heat and gradually add your cheese a little at a time.
- Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little salt to bring out the flavor.
- Combine the noodles and sauce.
- Garnish with breadcrumbs and roasted garlic and herb spice.
