*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I cut the recipe in half and after reading the other reviews added about a cup of skim milk to the mixture before baking...DELICIOUS!! I've served it twice since making it for Thanksgiving and I always get asked for the recipe. I use Stove Top stuffing on top and use reduced fat cheeses and alfredo sauce...you can't tell the difference.
I must have done something wrong becaue this casserole did not turn out creamy like I had expected. I followed the recipe to the word, but the first thing that didn't work was the size of the casserole dish. I used a larger dish than stated but still could not fit all the macaroni into the dish. I will try this recipe once again cutting back on the macaroni to 16 oz. I'm hoping that works because it does have a good flavor, but it's way too dry otherwise.
I cut the recipe in half because I knew from looking at the directions that it would not fit in a 9 x 13 pan as is. I also added chicken to the recipe. I poached some chicken breasts in chicken stock and once they were done I removed and boiled the macaroni in the remaining chicken stock. I followed the directions for microwaving the sauce but added the shredded chicken before I mixed it with the macaroni. Once I mixed the chicken sauce and macaroni I had a feeling that it was going to be a little dry once it was baked but didn't make any correction. After baking it was very dry. The next time I make I will approximately a 1/2 cup of milk to the sauce before I combine with the macaroni. Overall a great recipe just add a little milk to the sauce.
What I did differently - I melted the alfredo and cheese in a skillet on the stove instead of the microwave method. I used an aluminum roasting pan 16 1/8 x 113/4 x 2 7/8 and it was the perfect size. I tried one jar of classic alfredo and one garlic alfredo. I'm not sure if it was the brand but the garlic alfredo gave it an after taste so I will try a different brand or just classic from now on. First time I made it I drizzled a cup of 2% milk over the whole pan. It was very creamy. Second time I forgot the milk but luckily it was still creamy enough. I cooked it 40 minutes. I did not use breadcrumbs because I have never liked a crust on mac n cheese lol. It was delicious besides the after taste from garlic alfredo.
I just grabbed the large box of velveeta and didn't realize that it was 2 pounds instead of 1 pound. I figured you can never have too much cheese so I used it all. It turned out great. Super easy & yummy. It doesn't need to be cooked for as long as stated. 30 minutes is plenty of time.