Homestyle Macaroni and Cheese

Submitted by RSL

"From "The Dinner Doctor" by Anne Byrn. Posting so I don't lose this - I made as directed and while not my absolute favorite mac & cheese, it is super quick to throw together and tastes quite good."

 

• Ready In: 35mins
• Ingredients: 5
• Serves: 4

ingredients

• 8 ounces elbow macaroni
• 1 (10 ounce) container refrigerated alfredo sauce (I used Butoni)
• 12 ounces shredded sharp cheddar cheese
• 1 tablespoon olive oil
• 1 cup bread, crumbs coarse

directions

1. Preheat oven to 375.
2. Cook macaroni in a pot of boiling salted water until al dente, about 8 minutes.
3. Drain, reserving 1 cup pasta cooking water (IMPORTANT!).
4. Place macaroni in large bowl along with reserved cooking water, alfredo sauce, and 2 cup (8 oz.) of the cheese.
5. Mix well and pour into 2 quart casserole dish.
6. Sprinkle remaining cheese on top.
7. Toss bread crumbs with olive oil and sprinkle on top of casserole.
8. Bake at 375 for 20 to 25 minutes or until hot and bubbly.