Macaroni and Cheese

Yield: 4 servings
Preparation: about 10 min
Cooking: 4–6 min (sauce) + 5–7 min (pasta) + 20–25 min (oven)

Macaroni and Cheese

  • Ingredients

    • 3 tbsp Butter
    • 3 tbsp. all-purpose flour
    • 1 jar Rao’s Alfredo Sauce
    • 4 cups whole milk
    • 1 cup shredded cheddar cheese
    • ½ cup shredded asiago cheese
    • ½ cup grated parmesan cheese
    • Chopped parsley for garnish
    • 1lb Penne Rigate

  • Directions

    1. Preheat the oven to 400°.
    2. Add the butter to a large pot over medium heat. Once melted stir in the flour until combined.
    3. Next, pour in the Rao’s Alfredo Sauce and milk and cook over medium heat until it becomes thick, about 4 to 6 minutes.
    4. Stir in the cheddar, asiago and parmesan cheese until combined and melted. Set aside and keep warm.
    5. Add the Penne Rigate to a large pot of boiling salted water and cook for 5-7 minutes or until tender.
    6. Drain the pasta and combine them with the 3-cheese sauce and mix.
    7. Transfer 3-cheese macaroni and cheese to a 13×9 casserole dish and bake in the oven at 400° for 20 to 25 minutes or until the top is browned.
    8. Garnish with parsley and serve.
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