Macaroni With Alfredo Sauce

Alfredo macaroni
John E. Kelly / Getty Images
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 4 - 6 Servings
Nutritional Guidelines (per serving)
322 Calories
25g Fat
17g Carbs
7g Protein
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Nutrition Facts
Servings: 4 - 6 Servings
Amount per serving
Calories 322
% Daily Value*
Total Fat 25g 32%
Saturated Fat 16g 79%
Cholesterol 74mg 25%
Sodium 261mg 11%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 9%
Protein 7g
Calcium 150mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 

This variation on the traditional Fettuccine Alfredo uses tri-color macaroni pasta. Besides being a great dish for kids, it's just a great all-purpose pasta dish that's quick, easy and surprisingly light. I like using the tri-color macaroni for color, but you can use the plain macaroni, or penne pasta, or any short pasta.

Ingredients

  • 1 cup heavy cream
  • 2 oz (½ stick) butter
  • ¾ lb tri-color macaroni
  • ¾ cup freshly grated parmesan cheese
  • Kosher salt and freshly ground black pepper to taste

Steps to Make It

  1. Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.​

  2. Meanwhile, in a large sauté pan, heat the butter, and about half of the cream, over medium-low heat until it starts to bubble. Lower heat and simmer gently for about 15 minutes or until the sauce has reduced somewhat. Remove from heat and cover.​

  3. Drop the macaroni into the boiling salted water and cook according to package instructions, about 10 to 12 minutes or until al dente, or tender but still firm to the bite. Drain fully and return to the pot.​

  4. Pour the hot cream and butter mixture over the macaroni and return the pot to a very low heat. Toss the pasta in the sauce until it is completely coated.​

  5. Add the rest of the cream as well as the cheese and toss until fully mixed. Adjust consistency with additional cream if necessary.​

  6. Season to taste with Kosher salt and freshly ground black pepper. Serve right away.

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