How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Creamy Mac And Cheese Alfredo?

You need 5 ingredients. The key ingredients include: 8 ounces elbow macaroni, cooked and drained, 1 jar RAGU(R) Classic Alfredo Sauce, 3/4 cups chicken broth, 1/4 cup plain dry bread crumbs, and more.

Is Creamy Mac And Cheese Alfredo suitable as pasta & noodles?

Yes, Creamy Mac And Cheese Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Creamy Mac And Cheese Alfredo?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Mac And Cheese Alfredo Recipe

Name: Creamy Mac And Cheese Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces elbow macaroni, cooked and drained; 1 jar RAGU(R) Classic Alfredo Sauce; 3/4 cups chicken broth; 1/4 cup plain dry bread crumbs; 2 tablespoons grated Parmesan cheese (optional)

Try this homemade Creamy Mac And Cheese Alfredo recipe the whole family will love. Made with elbow macaroni, Alfredo Sauce, chicken broth and bread crum…

This Creamy Mac And Cheese Alfredo relies on simple, everyday ingredients such as chicken broth and plain dry bread crumbs. It comes together quickly and makes 4 servings, at about 107 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

8 ounces elbow macaroni, cooked and drained
1 jar RAGU(R) Classic Alfredo Sauce
3/4 cups chicken broth
1/4 cup plain dry bread crumbs
2 tablespoons grated Parmesan cheese (optional)

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Quick Info

Servings
4 servings
Calories
107 kcal
Category
Pasta & Noodles

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