Recipe by Ginger Hackley
"My family always expects the 'real deal' homemade macaroni and cheese, and this recipe passed the 'family taste test' with flying colors on Easter. However, this time it was much easier to make, using jarred Alfredo sauce instead of homemade white sauce. Try it. It's easy as pie, and FABULOUS!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (16 ounce) packages
2 (15 ounce) jars
1 (1 pound) package
processed cheese (such as Velveeta®), cubed
ground black pepper
1 (16 ounce) package
shredded sharp Cheddar cheese, divided
dry bread crumbs
I cut the recipe in half because I knew from looking at the directions that it would not fit in a 9 x 13 pan as is. I also added chicken to the recipe. I poached some chicken breasts in chicken stock and once they were done I removed and boiled the macaroni in the remaining chicken stock. I followed the directions for microwaving the sauce but added the shredded chicken before I mixed it with the macaroni. Once I mixed the chicken, sauce and macaroni I had a feeling that it was going to be a little dry once it was baked but didn't make any correction. After baking it was very dry. The next time I make I will approximately a 1/2 cup of milk to the sauce before I combine with the macaroni. Overall a great recipe, just add a little milk to the sauce.
I must have done something wrong becaue this casserole did not turn out creamy like I had expected. I followed the recipe to the word, but the first thing that didn't work was the size of the casserole dish. I used a larger dish than stated but still could not fit all the macaroni into the dish. I will try this recipe once again cutting back on the macaroni to 16 oz. I'm hoping that works because it does have a good flavor, but it's way too dry otherwise.
This turned out delicious and so easy to make.
I cut the recipe in half and after reading the other reviews added about a cup of skim milk to the mixture before baking...DELICIOUS!! I've served it twice since making it for Thanksgiving and I always get asked for the recipe. I use Stove Top stuffing on top and use reduced fat cheeses and alfredo sauce...you can't tell the difference.
It was funky. My 5 yr wouldnt even eat it.
The recipe came out extremely dry and had little flavor. Maybe if the macaroni portion was cut in half the recipe may have come out halfway decent. I'm definitely not willing to try again though.
Family loved it...needed to add a little milk to the sauce to keep it creamier...
Not the best I've ever had, but still pretty good! I followed the directions but replaced the elbow noodles with bowtie... Delicious recipe! My girlfriend loved it too! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Easiest Homestyle Macaroni and Cheese
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 241
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
The secret ingredient in this mac and cheese is cream cheese.
This creamy baked comfort food classic has two kinds of cheese.
See how to make no-bake mac & cheese with a crispy-crunchy top.