- Use a “Four Cheese” or other mild-tasting alfredo sauce. When testing this recipe I once used a “Garlic Alfredo” and while delicious, it was a bit too garlicky to pass off as Mac and Cheese, in my opinion.
- Choosing Cheese– After studying the Costco Mac and Cheese label, I settled on using sharp cheddar, Jarlsberg, and parmesan cheeses to try to recreate to the flavor. The ingredient list on Costco’s actually lists Gruyere instead of Jarlsberg but both are in the Swiss Cheese family and Jarlsberg is typically a little bit cheaper and melts BEAUTIFULLY so I went with it and loved the results. But the bottom line is, use the cheese you have/love. ????
- Choosing Pasta– any pasta shape can be used for this recipe. I like the cavatapi because it has lots of surface area to grab hold of the cheese sauce, but if you have penne, use it! Have elbow? Use it!
Total Time: 01 hours 10 minutes
Servings: 5
Author: Dialysis Clinic
Ingredients
- ½ cup of Bell Peppers cubed
- ½ cup of Carrots cubed
- ½ cup of Onions cubed
- ½ cup of Mushrooms cubed
- 1 cup of Potatoes cubed
- 1 tbsp of Sea Salt
- 1 tbsp of Black Pepper
- 1 tbsp of Garlic Powder
- 2 tsp of Red Chili Flakes
- Oil as needed
Nutrition Per Serving
- Calories: 52.80
- Protein: 1.81 g
- Cholesterol: 0.00 mg
- Calcium: 21.38 mg
- Sodium: 195.67 mg
- Potassium: 298.42 mg
- Phosphorus: 48.23 mg
- Fiber: 2.38 g
- Fat: 0.32 g
Instructions
- Preheat oven to 400 degrees.
- Cook pasta according to package directions to "Al Dente" doneness. Drain and place in a large bowl.
- Pour alfredo sauce and dijon mustard over the cooked pasta and stir. Add in 3/4 of the sharp cheddar and all of the Jarlsberg and parmesan cheese. Stir until well combined.
- Spray an 8"x 8" baking pan with non-stick cooking spray and spoon pasta into the dish.
- Sprinkle remaining sharp cheddar over the pasta. Bake for about 20 minutes, or until the cheese is melted and the sauce is bubbly.