alfredo Mac & cheese

Alfredo Mac & Cheese

Shanty Creek's Lakeview Restaurant presents its award-winning Mac & Cheese Lakeview Restaurant at Shanty Creek Resorts made this fabulous alfredo mac & cheese at The Great Mac & Cheese Bake-Off in 2010. The recipe won in the "Pairs Best with Wine" category—enjoy it with Chateau Chantal's Un-Oaked Chardonnay.

Get all four award-winning mac & cheese recipes.


Alfredo Sauce
  • 1 ½ ounces flour
  • 1 ½ ounces butter
  • ½ cup chopped onion
  • ¼ cup minced garlic
  • 2 quarts heavy cream
  • 2 cups chicken stock
  • 1 tablespoon white pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon Tabasco sauce
  • ½ teaspoon nutmeg
  • 1 ounce Worcestershire sauce
  • 1 tablespoon canola oil
Mac & Cheese
  • 2 quarts creamy Alfredo sauce
  • 2 slices thick-slice bacon, cooked and chopped
  • 1/8 ounce fresh basil chiffonade
  • 1/8 ounces fresh tarragon chiffonade
  • 1/8 ounce fresh parsley  finely chopped
  • 1½ pounds cooked gemelli (or pasta of choice), cooked and drained
  • 4 ounces shredded Asiago cheese
  • 4 ounces shredded pecorino Romano cheese
  • 4 ounces shredded Parmesan cheese


Alfredo Sauce Melt the butter in a saucepan on low heat. Fold in the flour and cook on low heat to make a roux that is blonde in color and smells like toasted almond. Remove from heat and whisk.Sweat the onions and the garlic in the oil until translucent. Add remaining ingredients except the roux, and bring to a boil. Mix the sauce and the roux together until smooth. Simmer another 5 minutes. Cool and reserve. Mac & Cheese Heat the Alfredo sauce in a large sauté pan, whisking constantly as you bring to a simmer. Add the bacon and herbs and hot, precooked pasta. Stirring constantly fold in all the cheese until melted throughout.

Photo(s) by Todd Zawistowski