• 1/2 lb elbow macaroni
• 1 jar prepared alfredo sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded parmesan
• Garlic powder
• Italian seasoning
• Salt and pepper
• 1/4 cup bread crumbs

1. Cook and drain elbow macaroni according to package directions.
2. In a bowl, combine alfredo sauce and monterey jack, until consistent. Add seasonings and mix well.
3. Put macaroni into square casserole baking dish. Pour sauce mixture over pasta. Mix well.
4. Combine parmesan and bread crumbs and add to top the casserole.
5. Cook for 15-20 minutes at 350° until top starts to lightly brown.

To make this your main dish, add shredded cooked chicken into the pasta/sauce mixture, before topping with parmesan bread crumbs.

(CharleneMS)