Alfredo mac and cheese is where comfort food meets creamy indulgence. This recipe brings together everything you love about traditional mac and cheese—melty, gooey, satisfying—with the rich, velvety touch of Alfredo sauce. It’s the kind of meal that feels fancy but is surprisingly easy to throw together on a weeknight. Whether you’re feeding picky kids, impressing guests, or just craving something irresistibly cheesy, this Alfredo mac and cheese will not disappoint. It’s a one-pan, no-fuss favorite that delivers restaurant flavor right at home.
Table of Contents
Why You’ll Love This Recipe
- Ultra-creamy sauce: A blend of heavy cream, milk, and two cheeses
- No extra pots: Everything comes together easily for a quick clean-up
- Versatile: Works with any short pasta—elbows, rotini, penne
- Crowd-pleaser: Perfect for potlucks, holidays, or cozy family dinners
- Easy to prep ahead: Bake now or refrigerate for later
Ingredients
- 3 cups dry pasta (rotini, penne, or elbows)
- 1 tsp butter (optional, for tossing pasta)
- 1½ cups whole milk
- 1½ cups heavy cream
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ¼ tsp white pepper (or black pepper)
- 3 garlic cloves, minced
- 12 oz shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- Salt, to taste
- Butter (for greasing baking dish)
Instructions
- Cook Pasta
Boil pasta in salted water until al dente. Drain well. Optional: toss with 1 tsp butter to prevent sticking. - Scald Dairy
In a small pot, heat milk and cream until steaming but not boiling. Set aside. - Make Roux
In a medium saucepan, melt butter. Whisk in flour and white pepper; cook 2–3 minutes until bubbly but not browned. Stir in garlic; cook 30 seconds. - Create Cheese Sauce
Slowly whisk hot milk/cream into roux in batches, letting it thicken slightly between additions. Stir for 2–3 minutes until smooth. Add Parmesan gradually, whisking to melt. - Assemble the Dish
Preheat oven to 350°F (175°C). Grease a large baking dish. Layer half the pasta, half the sauce, and half the mozzarella. Repeat with remaining ingredients. - Bake
Bake for 45–60 minutes until cheese is golden and bubbly. Let rest 5 minutes before serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45–60 minutes
- Total Time: 65–80 minutes
- Servings: 6–8
- Difficulty: Medium
Nutrition Facts (per serving, estimated)
- Calories: 480–550
- Protein: 18g
- Fat: 32g
- Carbs: 35g
- Sodium: 480mg
Note: Values based on 8 servings and may vary by ingredient brand.
Tips & Variations
- Use fresh-grated cheese for smoother sauce
- Add-ins: Crumbled bacon, grilled chicken, or sautéed mushrooms
- Lighter version: Use half-and-half or whole milk instead of heavy cream
- Make-ahead: Assemble and refrigerate for up to 2 days before baking
- Crispy top: Broil for 2 minutes at the end for a golden cheese crust
FAQs
Can I use a different cheese?
Yes! Try Gruyère, sharp cheddar, or fontina for variety—just keep total cheese weight the same.
What pasta shapes work best?
Short shapes like rotini, penne, or shells grip the sauce well.
How do I reheat leftovers?
Add a splash of milk or cream and reheat gently on the stovetop or in the microwave.
Can I freeze it?
Yes, freeze after baking or assemble unbaked and freeze. Thaw overnight and bake as usual.
Alfredo Mac and Cheese
Ingredients
Equipment
Method
- Cook pasta until al dente. Drain and set aside.
- Heat milk and cream until hot, not boiling.
- In saucepan, melt butter. Stir in flour and pepper, then garlic.
- Slowly add hot dairy mixture, whisking until thick.
- Stir in Parmesan gradually until smooth.
- In a greased baking dish, layer half pasta, half sauce, half mozzarella. Repeat.
- Bake at 350°F for 45–60 mins. Rest 5 mins, then serve.
Notes
– Broil for a crispy top
– Add grilled chicken or bacon to turn into a full meal
Conclusion
This alfredo mac and cheese recipe is the perfect mix of creamy, cheesy, and crave-worthy. With easy prep and bold flavor, it’s guaranteed to become a regular on your dinner rotation. Whether it’s a busy weeknight or a cozy weekend meal, this dish satisfies every time.