At first when I saw this recipe on another blog, I thought that I would just continue making the other recipe from scratch but it looked interesting. Well, I quickly changed my tune when the Classico deal at Harris Teeter included the Alfredo sauce so I got three jars for super cheap and got $2 back to spend on my next transaction. I grabbed myself some jars and then went home to find the recipe again :) I knew that I was going to make this for my son's birthday because it was super easy and sounded yummy.
The great news was that I found the Roasted Poblano Alfredo so I thought it would be a good addition to the Chicken Tortilla soup and corn bread that I was already making for my son's birthday party.
I had my husband grate the cheese ahead of time and stick in the fridge so that it would be ready to go at a moments notice. I cooked the pasta and then drained it in the colander in the sink. Using the same pan, I poured in the Alfredo sauce heating for a little bit. When it started to bubble, I added the grated cheese. It started melting really quickly.
My husband stirred while I grabbed the pasta to pour into the pot. After they were mixed together, my husband poured the pot contents into the 9 x 13 casserole dish.
Doesn't it look nice?? I did this the day before the party to make sure that I could get everything ready in time so I covered with aluminum foil and refrigerated.
Then the next morning, I melted some butter in a measuring cup and mixed in the crushed Ritz crackers. I spread them on top of the casserole and put it in the oven to bake while I was cooking some of the other dishes. It was a really big hit and this is all that was left!!!
I highly recommend that you try this recipe. It is a super easy recipe that pulls together quickly. From start to finish it was less than 30 minutes to get it all together, including the 11 minutes to cook the pasta. I don't usually notice how long things take to make but I was running out to make it to the foot doctor appointment so I didn't have a lot of time to spare. It would be a great weeknight meal as well as for special occasions. It cane be eaten straight off the stove or baked. Normally when I make baked mac and cheese, I top with cheese before the bread crumbs but I didn't do it this time because the recipe didn't call for it. I am going to do that next time because I like to add lots and lots of cheese at any chance that I can. Also, I am going to try different flavors of Alfredo sauce but this pepper gave it a nice kick!! I hope that you try it and let me know what you think.
Easiest Mac 'n' Cheese
1 (12-16 oz.) box of pasta
1 (15 oz.) jar of prepared Alfredo sauce
10 oz. shredded cheddar cheese
Cook pasta according to box directions; drain and set aside. In same pan, heat the Alfredo sauce for a few minutes. Add in the cheddar cheese and stir until melted. Return the pasta to the pan and stir to coat. Salt and pepper to taste. Place in casserole dish to serve or sprinkle a mixture of cracker crumbs (about 10 Ritz) and 1 tbsp. melted butter over the top and bake for 10 to 15 minutes until the crumb topping turns golden.
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