Skip to Content
Menu

Lickety Split Alfredo Style Mac and Cheese

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Nov 6, 2017
  • Save
  • Share
  • Jump to Recipe
Enjoy macaroni and cheese with a twist. broccoli and Progresso® bread crumbs come together in this meatless family dinner.

More About This Recipe

  • Though pairing cheese and pasta together is hardly a new idea, how did macaroni and cheese become such a novelty in the United States? There are a few theories for this, but the most popular can be credited to Thomas Jefferson. It’s said that when Thomas Jefferson was president, he tried a macaroni and cheese dish in Europe and liked it so much, that he famously served it at a state dinner when he returned home. Fast-forward to 1937, and Kraft Foods introduced a boxed version of macaroni and cheese (you know the one!) and it skyrocketed to fame thanks to its quick preparation time and cheap price. Though the blue box stuff is still incredibly popular today, mac and cheese is enjoying a creative resurgence, with chefs in restaurants and cooks at home putting their own homemade twists on the dish; baking it in a casserole dish, combining different types of cheeses, adding proteins and vegetables and even adding Alfredo sauce like in this tasty Lickety-Split Alfredo-Style Mac and Cheese are just a few of the delicious ways macaroni and cheese is getting a yummy makeover. Want to make more recipes like this Alfredo mac and cheese recipe at home? We have so many mac and cheese recipes for you to try next.

Lickety Split Alfredo Style Mac and Cheese

  • Prep Time 25 min
  • Total 55 min
  • Ingredients 7
  • Servings 8
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 3 cups uncooked elbow macaroni (12 oz)
  • 1 cup matchstick-cut or shredded carrots (from 10-oz bag)
  • 1 bag (12 oz) frozen broccoli florets, thawed
  • 2 containers (10 oz each) refrigerated Alfredo pasta sauce
  • 3/4 cup freshly shredded Parmesan cheese (6 oz)
  • 3/4 cup Progresso™ panko crispy bread crumbs
  • 3 tablespoons butter or margarine, melted

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    In 5-quart Dutch oven, heat 4 quarts water to boiling. Add macaroni; cook 4 minutes. Stir in carrots; cook 2 minutes longer or until tender. Drain. Return macaroni and carrots to Dutch oven. Stir in broccoli, Alfredo sauce and 1/2 cup of the cheese. Spoon into baking dish.
  • Step 
    3
    In small bowl, mix bread crumbs, remaining 1/4 cup cheese and the butter; sprinkle evenly over casserole.
  • Step 
    4
    Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden.

Nutrition

600 Calories
34g Total Fat
21g Protein
52g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
310
Total Fat
34g
53%
Saturated Fat
20g
102%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
840mg
35%
Potassium
210mg
6%
Total Carbohydrate
52g
17%
Dietary Fiber
3g
15%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved