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Garlic Alfredo Mac & Cheese Recipe

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This recipe for Garlic Alfredo Mac & Cheese, by , is from Cooking with Mimi Duncan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Bradshaw Duncan

Category:
Category:

Ingredients:  
Ingredients:  
1 -15 oz. jar Bertolli garlic Alfredo sauce
4 oz. Cracker Barrel Sharp Cheddar cheese, grated
1/2 cup of milk, add if you need it.
8 oz. Barella rigatoni
1/2 c. Progresso Italian bread crumbs
4 tsp. butter, slivered

Directions:
Directions:
Set the oven at 350. Put 6 quarts of water on to boil covered. (Remember to salt your water when you put the pasta in.) Cook al dente because you are going to bake it for 25 minutes more in the oven. Heat the garlic Alfredo sauce and when it gets hot add the grated cheddar and stir with a wooden spoon. Drain the pasta and return to the pot. Add the Alfredo cheese sauce and combine well. If you need to thin the sauce a little, add some milk. Put in a buttered casserole, sprinkle with bread crumbs then dot with slivers of butter. Bake 25 minutes or until bubbly. Enjoy! I served this dish with Nathans hot dogs and Bush beans. Happy Eating! Love, Mimi

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
My son, Derek K. Duncan didn't like this recipe because of the garlic flavor but I had to improvise because I had no flour to make a roux and no milk to make a white sauce. My step-son, Christian M. said it was not crunchy enough on top. Think of your family's likes. I would use a plain Alfredo sauce and put extra bread crumbs on top next time. Actually, there is never going to be a next time. I'll make it my usual way! Don't mess with perfect! LOL

 

 

 

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