- 12-oz dry elbow macaroni
- 1 (15-oz) jar Alfredo sauce
- 1-1/2 cups shredded cheddar cheese
- 1/4 tsp garlic powder
- 3 Tbsp grated parmesan cheese
- Cook pasta according to package directions. Drain and set aside.
- In a large saucepan, combine Alfredo sauce, cheddar cheese and garlic powder. Cook over medium heat until cheese melts. Stir in cooked pasta. Add grated parmesan cheese. (If sauce it too thick, add a little bit of water or milk to thin the sauce out.)
- Serve immediately.