This cheesy Alfredo macaroni is one of those super simple, go-to recipes I find myself making every couple of weeks—because it just works. My kids absolutely love it (they call it “white mac and cheese”), and honestly, it’s even easier than making traditional mac and cheese from scratch. It’s creamy, comforting, and comes together quickly, which makes it perfect for busy weeknights when you need something you know everyone will eat. The best part? It’s an amazing base recipe. You can keep it simple or dress it up with chicken, sausage, or shrimp. Add peas and bacon, toss in roasted peppers, or mix in broccoli for something a little heartier. You can even give it a Cajun twist with seasoning, sun-dried tomatoes, and chicken. There are so many ways to make it your own, and that’s what makes it such a staple in our house.
Ingredients:
1 lb. pasta (macaroni or your favorite)
½ stick butter
4 oz cream cheese (Neufchâtel works great)
½ cup cream
½ cup milk
1 cup freshly grated Parmesan
1 tsp garlic powder
Salt & pepper to taste
Directions:
Cook pasta according to package directions; drain and set aside.
In a large pan, melt the butter over medium heat.
Add the cream cheese and stir until fully melted and combined with the butter.
Pour in the milk, cream, and garlic powder. Let it warm for a few minutes.
Use an immersion blender to blend the sauce until smooth and creamy.
Turn off the heat and stir in Parmesan, salt, and pepper until melted and well combined.
Add the cooked pasta and toss until fully coated.
Serve as-is or mix in your favorite add-ins and enjoy!
