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Alfredo Mostaccioli

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Adjust Servings:
1/8 tsp garlic powder
1/4 tsp Freshly ground black pepper
1 tsp salt
1 cup chopped fresh parsley
1/2 cup grated parmesan cheese
1/2 cup Butter
1 cup heavy cream
1 (16 ounces) package mostaccioli

Alfredo Mostaccioli

  • Veg
  • 35 mins
  • Serves 8
  • Easy



Pasta cannot taste as delicious without the amazing pasta sauces and Alfredo Mostaccioli is a standout amongst all. You will probably never think about adding any other sauce to your pasta once you have tried having it with Alfredo Mostaccioli.

The sauce is made up of ingredients that you almost always have lying around the kitchen or in your refrigerator. Life is literally too short to not try Alfredo Mostaccioli. Here is the easiest recipe you can try!

Health Benefits

Smooth, white Alfredo sauce is stacked with fat and cholesterol, albeit the sauce has nutritious significance. The sauce contains 9 grams of total fat and 5 grams of the saturated fat or in other terms, 14 and 25% of your daily intake respectively.

Alfredo sauce also fulfills 17% of your daily requirement for cholesterol and sodium. While a ¼ cup of Alfredo contains 2 grams of protein and just 1% of the daily carbohydrate requirement, it does not have dietary fiber or vitamin C.

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How to Make Alfredo Mostaccioli

  1. Take a large pot and add slightly salted water to it.
  2. Bring the water to a boil on medium-high heat.
  3. Include pasta and cook for another 8 to 10 minutes or until tender and then drain.
  4. Mix together heavy cream and butter over medium heat in a Dutch oven or a heavy, large saucepan.
  5. Let it stay until butter melts, moving occasionally. Be cautious you do not bring the mixture to a boil.
  6. Blend in Parmesan cheese, parsley, salt, pepper, and garlic powder. Mix well.
  7. Chuck down cooked pasta and serve immediately.


So, Alfredo sauce has a nice and interesting story behind it. The tale goes like that in 1914, a man named Alfredo di Lelio was attempting to cook something that would satiate the craving and satisfy his pregnant wife.

He made a sauce produced using parmesan cheese and margarine and poured it over some fettuccine. It was so delicious that Di Lelio had to launch an eatery in Italy where he served his fettuccine dish for years. And that’s where Alfredo pasta and sauces gained the fame from.

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