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Creamy Mac and Alfredo

Creamy Mac and Alfredo

Creamy Mac and Alfredo

We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.

Creamy Mac and Alfredo

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 6 servings

Serving size: Heaping 1½ cups


  • 12-ounces dry Barilla® Whole Grain Penne
  • 14.5-ounce jar Prego® Light Homestyle Alfredo Sauce
  • ½ cup low fat cottage cheese
  • ½ cup skim milk
  • 2 egg whites
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 10-ounces frozen, chopped spinach, thawed and drained
  • ½ cup Sargento® Reduced Fat Mozzarella Shredded Cheese


  1. Preheat the oven to 350° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
  2. Cook the pasta in a large pot of salted water, according to package directions for al dente. Drain and set aside.
  3. In a large bowl, whisk together the Alfredo sauce, cottage cheese, skim milk, egg whites, garlic powder, black pepper and salt.
  4. Add the spinach to the Alfredo mixture and stir to combine.
  5. Gently fold in the cooked pasta into the Alfredo mixture until evenly covered.
  6. Transfer the mixture into the prepared baking dish. Sprinkle the mozzarella cheese on top of pasta to cover.
  7. Bake uncovered for 20 minutes or until the cheese is melted.

Nutrition Information

Per Serving (Heaping 1½ cups):

Calories: 310

Fat: 8g

Carbohydrates: 47g

Fiber: 7g

Sugar 5g

Protein: 17g

WWP+: 8