So I've had Prego Alfredo sauce before, but to be honest it wasn't always my favorite. While it was good I always reached or the more inexpensive brand that was just as good, but certainly not better. Well I was able to try Prego's Light Alfredo through Crowdtap and loved it. Sadly though when I went to go find it again in my store...there wasn't any. Apparently stores don't carry it and when trying to search for it online, nothing comes up!
Okay Prego, why you holding out on us? Give us the tasty Light Homestyle Alfredo sauce please. So since I wasn't able to find the light variety I just got regular Homestyle Alfredo. It still had the same thick, creamy, not too salty flavor as the light version.
So of course I like things simple and easy so I went for some Shrimp Alfredo! So I grabbed my shrimp, a little unsalted butter, and some peppercorn and started cooking. I cooked the shrimp till they were almost done and added the alfredo sauce. I let it continue cooking making sure not to overcook the shrimp. No one needs rubbery overcooked shrimp in their life...no one. Before I even started to cook the shrimp though, I took some Barilla thin spaghetti and started boiling it. I like my noodles to be a little chewy, how about you?
After making sure the noodles were just right, for me anyway, I drained them and dumped them in the pan with the shrimp and alfredo sauce. I made sure to coat the noodles so that they would all have sauce...sauceless noodles = no bueno!
So obviously the final verdict was delicious! Seriously I think I'll spend the extra cash to get the Prego sauce because it's really good. It has the right flavor, the right consistency, and I don't feel too guilty about eating it. It isn't overloaded with salt so it makes a great dinner for me and the family.
So if you're ever out at the store and see some Prego Alfredo Sauces grab them up! They also work really well for some homemade mac and cheese. Check out the recipe below which serves 10, obviously I did mention I've got a large family which means lots of servings! You can fix it to fit your family by halfing the recipe, etc. It's super tasty and actually really easy. Feel free to use reduced fat cheeses and skim milk, you won't be able to tell the difference.
Mac and Cheese:
- cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon vegetable oil
- 1 (16 ounce) package elbow macaroni
- 1 (15 ounce) jar Alfredo sauce (I recommend Prego Alfredo Sauce)
- 1/2 (1 pound) package processed cheese (such as Velveeta®), cubed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 (16 ounce) package shredded sharp Cheddar cheese, divided
- 1/2 cup of milk (your choice)
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish or pan with cooking spray.
- Bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. Gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. Drain well and pour macaroni into prepared baking dish.
- Pour Alfredo sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. Stir sauce mixture and microwave for 5 more minutes on 60 percent power. Season with black pepper and paprika. Stir 1/2 cup shredded sharp Cheddar cheese into mixture until cheese has melted and sauce is thick and smooth.
- Pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. Spread remaining shredded sharp Cheddar cheese over macaroni.
- Bake in the preheated oven until the casserole is bubbling, 30 to 40 mins. Let macaroni and cheese stand for 10 minutes before serving.
Disclaimer: I originally tried Prego Light Alfredo through Crowdtap, this review is on regular Homestyle Alfredo. All opinions are my own and no compensation was received for this review.