Ingredients for Little Italy Macaroni Cheese
- Pasta Shells
- 1 cup store-bought Alfredo sauce
- White Wine
- Fresh Basil
- Sun Dried Tomato Packed In Oil
- 1/2 cup chopped salami
- 1/2 cup chopped cooked ham
- Provolone Cheese
- Mozzarella Cheese
- Asiago Cheese
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How to Make Little Italy Macaroni Cheese
- In a medium saucepan, combine 1 cup store-bought Alfredo sauce, 1/2 cup dry white wine, 1/4 cup chopped fresh basil, and 1/4 cup sun-dried tomatoes (oil-packed, drained).
- Bring to a simmer over medium heat, stirring occasionally, until heated through (about 5 minutes).
- Carefully use an immersion blender to puree the sauce until smooth. If you don't have an immersion blender, carefully transfer the sauce to a regular blender and blend until smooth. Return to the saucepan.
- Cook 1 pound of pasta (elbows, shells, or your favorite shape) according to package directions. Drain and set aside.
- In a large bowl, combine the cooked pasta, Alfredo sauce, 1 cup shredded mozzarella cheese, 1/2 cup shredded provolone cheese, 1/2 cup chopped salami, and 1/2 cup chopped cooked ham.
- Pour the pasta mixture into a greased 9x13-inch baking dish.
- Top with 1/2 cup grated Asiago cheese.
- Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
7g
Fat
40g
Carbs
15g
