Making Mac 'n Cheese with alfredo sauce???

M

marilynfl

Moderator
Has anyone ever used a short-cut of refrigerated alfredo sauce in lieu of making a flour/butter roux and milk?

I picked some up to give it a shot, but it seems to have everything in it that I normally add anyway. I realize it's more costly, but right now I'm more interested in knowing if the process will work.

On Triple D (episode linked) I saw a chef use a large scoop of cold milk roux (with parmesan already added) and mix it with cooked pasta. Then he took individual serving dishes, added a handful of creamed pasta, layered slabs of cheddar, another layer of creamed pasta, then topped off with shredded cheddar and panko crumbs.

It only had to bake for 10 minutes to melt into oh my...wonderfulness.

http://www.youtube.com/watch?v=G4mrgJCEcPQ

 
Man, that is a really good Idea!--I have some decent jarred alfredo sauce that. . .

I have doctored in the past by adding extra parmesan and butter and it was really good.

The starch they use to bind the alfredo can hold up to just about anything, and you can add extra butter to it and it won't be breaking (I have done this before).

I think I have one jar of alfredo in the cupboard so I think I'ma going to make mac and cheese tonight! I probably will add cheese to the sauce and layer grated into the mac-n-cheese.

 
I read in a magazine yesterday how to do it in a microwave

Combine 1/2 cup pasta, 1/2 cup water, 1/2 t salt in a bowl. Nuke on high in 2 minute intervals, stirring between each, until pasta is al dente,6-8 minutes. (Add 2 T water, if needed to fully cook pasta. Stir in 1/4 cup milk and 1/4-1/2 cup shredded cheddar cheese. Nuke for 30 second intervals, stirring between each, until the cheese melts into a rich sauce.
I haven't tried this yet. My new microwave is acting all Sybil on me and I have to leave it unplugged. 3rd service appt next week.

 
Mistral, what brand is that?

I tried one jar years ago (can't even remember the brand) that was so awful I have never tied another. It would be a useful thing to have around for emergencies.

 
I just used Bertolli Garlic Alfredo (15 oz) with some home-canned turkey. . .

to make some Alfredo turkey and noodles last night. It tasted good to me.

Trader Joes Alfredo is good as well.

I check label ingredients so that the first ingredients are cream and butter and parmesan. The fewer the ingredients, the better I have found.

 
Thanks - I will see what I can find. Don't taunt me with Trader Joes, please smileys/frown.gif

That's a good point, about reading the labels. I know that it wasn't the Bertolli that I tried.

 
Just remember: fewer ingredients with cream, cheese and butter . . .

Fewer ingredients with cream, cheese and butter at the top of the list is better.

 
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