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- Preparing Time: 53 minutes
- Total Time: -
- Served Person: 8
- 1/2 cup bread crumbs
- 2 tablespoons mustard
- 1 (16 ounce) package elbow macaroni
- 4 cups shredded sharp cheddar cheese, divided
- 1 (15 ounce) jar alfredo sauce
- 1 (10 ounce) can diced tomatoes and green chiles (such as ro*tel®), drained (optional)
- Carbohydrate 51.4
- Cholesterol 81
- Fat 35.6
- Protein 25.3
- Sodium 1103
- Calories 625 calories;
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer cooked macaroni to a 9x13-inch casserole dish. Add 2 cups shredded Cheddar cheese, Alfredo sauce, and mustard; mix thoroughly until macaroni is evenly coated. Mix in remaining 2 cups cheese and drained tomatoes and green chiles. Top with bread crumbs. Bake until bubbly and cheese is melted, about 30 minutes.
