Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese.
(It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.Īdd the macaroni and the reserved pasta water to the saucepan and stir to combine. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Sprinkle over macaroni, bake 30 min till bubbly. Prepare Four-Cheese Macaroni and Cheese as directed, except preheat oven to 450☏. In a large pot of salted boiling water over high heat, cook the pasta according to box directions. Combine crushed toasts and margarine in a small bowl stir till well blended. Spoon mix into a 2 quart casserole coated with cooking spray. remove from heat and stir in macaroni and salt. Add the cream cheese and stir until melted. heat 8 min Add in cheeses: cook 3 minutes or possibly till cheese melts. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Bake the macaroni cheese for 30-35 minutes or until golden brown and bubbling. Pour the cheese mixture over the cooked pasta and top with more shredded cheese. Slowly stir everything together until the mixture is smooth and creamy, 3-5 minutes. This copycat recipe is only 5 steps to make, and it tastes just like Olive Garden’s delicious original recipe. Fold in the cheese, salt, pepper, smoked paprika, creole seasoning, and sour cream.
Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Olive Garden Alfredo Sauce is hands down one of the best pasta sauces out there. Strain, reserving 1 3/4 cups of the pasta water. Add the macaroni and cook until it is al dente, about 6 minutes. Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.īring a large pot of salted water to a boil.